Dairy-Free Turkish Chicken and Rice Pilaf

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp 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 Currants
• 0.5 tsp Cinnamon
• 0.25 tsp Allspice
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Parsley

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 1.5 lbs of chicken thighs. Cook for about 3-4 minutes per side, until they are nicely browned. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, chopped into small pieces, and the 3 cloves of garlic, minced, to the same pot. Cook, stirring often, for about 5 minutes, until the onion looks soft and see-through. You should be able to smell the garlic becoming fragrant.
3. 3Add the 1.5 cups of long-grain rice, the 0.5 cup of dried apricots (chopped if they are large), the 0.25 cup of currants, the 0.5 teaspoon of cinnamon, the 0.25 teaspoon of allspice, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper to the pot. Stir everything together constantly for 1 minute, making sure the rice and spices are well combined with the onions and garlic.
4. 4Pour in the 3 cups of chicken broth. Bring the liquid to a rolling boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low (200°F / 95°C). Carefully place the browned chicken thighs back into the pot. Cover the pot tightly with a lid.
5. 5Let the pilaf simmer gently, undisturbed, for 20 to 25 minutes. You'll know it's ready when the rice has absorbed all the liquid and is tender, and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should read 165°F / 74°C).
6. 6Remove the pot from the heat. Keep the lid on and let the pilaf stand for 5 minutes. This resting time allows the rice to finish steaming and become fluffy. After resting, remove the chicken thighs, and use a fork to gently fluff the rice, separating the grains.
7. 7Serve the pilaf immediately, garnished with the 2 tablespoons of fresh parsley, chopped.

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