Tavuklu Pilav (Chicken and Rice)

Ingredients

• 1.5 pounds Chicken Thighs
• 1.5 cups Rice
• 1 medium Onion
• 3 cups Chicken Broth
• 2 tablespoons Olive Oil
• 2 tablespoons Butter
• 0.5 cup Dried Apricots
• 0.25 cup Pine Nuts
• 1 stick Cinnamon Stick
• 0.25 teaspoon Allspice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat. Add the 2 tablespoons of olive oil and the 2 tablespoons of butter. Heat until the butter is melted and the oil is shimmering, about 1-2 minutes.
2. 2Add the 1 medium onion, cut into 1/4-inch dice, to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Do not let it brown.
3. 3Add the 1.5 pounds of chicken thighs, cut into 1-inch pieces, to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-8 minutes. The chicken does not need to be cooked through at this stage.
4. 4Add the 1.5 cups of rice to the pot and stir constantly for 1 minute to lightly toast the grains. This helps the rice absorb flavor and prevents it from becoming mushy.
5. 5Pour in the 3 cups of chicken broth. Add the 1 stick cinnamon stick, 0.25 teaspoon allspice, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir everything together to combine.
6. 6Bring the liquid to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 20 minutes. Do not lift the lid during this time. The rice is cooked when all the liquid has been absorbed and the grains are tender.
7. 7Remove the pot from the heat. Gently stir in the 0.5 cup of dried apricots, cut into small pieces, and the 0.25 cup of toasted pine nuts. Replace the lid and let the pilav rest for 5 minutes. This allows the flavors to meld and the rice to finish steaming.
8. 8Before serving, carefully locate and remove the 1 stick cinnamon stick from the pot. Serve the Tavuklu Pilav hot.

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