Dairy-Free Turkish Chicken and Rice Pilaf

Instructions

1. 1Cut the about 680 g Chicken Thighs into 2.54 cm pieces. Measure out the 0.25 cup Fresh Parsley and chop it finely.
2. 2Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C. Add the about 680 g Chicken Thighs and cook for 5-7 minutes, turning them so they are browned on all sides. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium Onion, chopped, and the 3 cloves Garlic, minced, to the same pot. Cook for 5 minutes, stirring occasionally, until the onion is softened and looks translucent.
4. 4Add the 1.5 cups Long Grain Rice, 1 tsp Turmeric, 0.5 tsp Cumin, 1 tsp Salt, and 0.5 tsp Black Pepper to the pot. Stir constantly for 1 minute until the rice and spices are fragrant.
5. 5Pour in the 3 cups Chicken Broth and bring the liquid to a rolling boil. Add the 0.5 cup Dried Apricots and the 0.25 cup Raisins to the pot.
6. 6Return the browned chicken to the pot. Reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice is cooked when it has absorbed all the liquid and is tender.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Stir in the 0.25 cup Almonds and the chopped 0.25 cup Fresh Parsley just before serving.

Related Guides