Dairy-Free Turkish Chicken and Rice Pilaf

Ingredients

• 1.5 lbs Chicken Thighs
• 1.5 cups Long-grain Rice
• 1 medium Onion
• 3 cloves Garlic
• 0.5 cup Dried Apricots
• 0.25 cup Currants
• 3 cups Chicken Broth
• 2 tbsp Olive Oil
• 0.5 tsp Cinnamon
• 0.25 tsp Allspice
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.25 cup Fresh Parsley

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. 2Add minced garlic and cook for another minute until fragrant.
3. 3Add chicken thighs to the pot and brown on all sides.
4. 4Remove chicken from the pot and set aside.
5. 5Add rice to the pot and toast for 2-3 minutes, stirring constantly.
6. 6Add dried apricots, currants, cinnamon, allspice, salt, and pepper to the pot. Stir well.
7. 7Pour in chicken broth and bring to a boil.
8. 8Return the chicken thighs to the pot. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender.
9. 9Remove from heat and let stand for 5 minutes before fluffing with a fork.
10. 10Garnish with fresh parsley before serving.

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