Chicken Pilaf With Dill Pine Nuts Recipes

Steps:

• sprinkle 1/2 teaspoon of salt and black pepper all over chicken, in large nonstick skillet heat half of olive oil over med-high heat, brown chicken about 10 minutes, transfer to plate, pour off fat from pan.
• add butter and remaining olive oil to pan, heat until butter foams, add onion and garlic, cook 2 minutes. stir in almonds and currants, cook, stirring until nuts darken about 3 minutes. add rice, allspice, cinnamon, cumin, and remaining salt, cook for 2 minutes, stirring to coat grains.
• add stock and 1 1/4 cups water.
• nestle chicken in rice mixture, bring to a boil. reduce heat to low, cover and cook until rice is tender and juices from chicken run clear when chicken is pierced, about 30 minutes.
• remove from heat, let stand covered for 10 minutes. fluff rice with fork.
• sprinkle with dill (if using) and serve.

Steps:

• Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
• Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
• When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

Steps:

• In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened.
• Add the rice and stir to coat. Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender.
• Stir in the pine nuts and raisins, add salt and pepper to taste.

Steps:

• Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside.
• Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.

Steps:

• Chop chicken into bit size pieces. Sprinkle 1/2 tsp of the salt and pepper all over chicken.
• In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
• Add butter and remaining oil to pan; heat until butter is foaming. Add onion and garlic; cook for 2 minutes. Stir in pine nuts and currants; cook, stirring, until the pine nuts are browned, about 3 minutes (watch carefully as they can go from brown to burnt very quickly).
• Add rice, allspice, cumin and remaining salt, cook for 2 minutes, stirring to coat rice.
• Add the chicken stock. Place the chicken on top of the rice mixture, bring to a boil.
• Reduce heat to low to very low (depending on heat of your stovetop), cover and cook until rice is tender, about 20 - 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork.