Chicken Pilaf With Pine Nuts and Currants

Name: Chicken Pilaf With Pine Nuts and Currants
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs boneless skinless chicken breasts; 1 onion, chopped; 1 garlic clove, minced; 2 tablespoons extra virgin olive oil; 1 tablespoon butter; 1/4 teaspoon allspice; 1/4 teaspoon cumin; 3/4 teaspoon salt; 1/2 teaspoon pepper; 3 cups low sodium chicken broth (reduce salt to 1/4 tsp if you are using regular stock); 1 1/2 cups long grain rice (I like Uncle Ben's converted); 1/2 cup pine nuts; 1/4 cup currants

Submitted by Semra22

"This was a Canadian Living recipe which I have tinkered with to my taste. My grandmother used to make pilaf with pine nuts and currants - this tastes pretty much like it with the addition of the chicken!"

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Ready In:: 40mins
Ingredients:: 13
Serves:: 4-6

ingredients

2 lbs boneless skinless chicken breasts
1 onion, chopped
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 tablespoon butter
¹⁄₄ teaspoon allspice
¹⁄₄ teaspoon cumin
³⁄₄ teaspoon salt
¹⁄₂ teaspoon pepper
3 cups low sodium chicken broth (reduce salt to 1/4 tsp if you are using regular stock)
1 ¹⁄₂ cups long grain rice (I like Uncle Ben's converted)
¹⁄₂ cup pine nuts
¹⁄₄ cup currants

directions

Chop chicken into bit size pieces. Sprinkle 1/2 tsp of the salt and pepper all over chicken.
In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
Add butter and remaining oil to pan; heat until butter is foaming. Add onion and garlic; cook for 2 minutes. Stir in pine nuts and currants; cook, stirring, until the pine nuts are browned, about 3 minutes (watch carefully as they can go from brown to burnt very quickly).
Add rice, allspice, cumin and remaining salt, cook for 2 minutes, stirring to coat rice.
Add the chicken stock. Place the chicken on top of the rice mixture, bring to a boil.
Reduce heat to low to very low (depending on heat of your stovetop), cover and cook until rice is tender, about 20 - 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork.