Dairy-Free Turkish Chicken and Rice Pilaf

Ingredients

• about 680 g Chicken Thighs
• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1.5 cups Long-Grain Rice
• 3 cups Chicken Broth
• 0.5 cup Dried Apricots
• 0.25 cup Raisins
• 0.25 cup Pine Nuts
• 1 teaspoon Cinnamon
• 0.5 teaspoon Allspice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.25 cup Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2Add chicken thighs and cook until browned on all sides. Remove chicken from the pot and set aside.
3. 3Add onion and garlic to the pot and cook until softened, about 5 minutes.
4. 4Stir in rice and cook for 1 minute, until lightly toasted.
5. 5Pour in chicken broth, dried apricots, raisins, pine nuts, cinnamon, allspice, salt, and pepper. Bring to a boil.
6. 6Return chicken to the pot. Reduce heat to low, cover, and simmer for 25-30 minutes, or until rice is cooked through and chicken is tender.
7. 7Fluff rice with a fork and garnish with fresh parsley before serving.

Related Guides