Glazed Chicken And Raisin Pilaf Recipes

Steps:

• Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
• Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
• Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
• Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
• Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.

Steps:

• Soak wheat berries in water overnight. Alternatively, bring wheat berries and enough water to cover by 2 inches to a boil in a medium saucepan. Cover, remove from heat, and let stand 1 hour. Drain and set aside.
• Preheat oven to 350 degrees. Season chicken with salt and pepper. In a large, ovenproof braiser, heat ghee over medium-high. Add chicken, skin-side down, and cook until deep golden brown, about 8 minutes. Transfer to a plate. Drain all but 1/4 cup fat from pot.
• Reduce heat to medium, add onions and garlic, and cook until soft and translucent, about 12 minutes. Add reserved wheat berries and cook, stirring, about 3 minutes. Add stock; season with salt and pepper. Bring mixture to a boil, cover, and transfer to oven. Cook for 45 minutes.
• Carefully remove pot from oven and stir in millet and raisins. Place chicken, skin-side up, in pot. Cover, return to oven, and cook until grains are tender and liquid has evaporated, 45 to 55 minutes.
• In a small bowl, combine yogurt, cucumber, mint, and lemon juice; season with salt and pepper.
• Remove pilaf from oven and sprinkle with parsley, pomegranate seeds, and almonds. Serve with yogurt sauce.

Steps:

• Place peas, water, salt and ginger in 1-quart saucepan. Heat to boiling over high heat; reduce heat to medium-­low. Cover and simmer 2 minutes. Remove from heat; stir in couscous. Cover; let stand 5 minutes.
• Set oven control to broil. Mix orange juice, preserves and mustard in small bowl. Pour half of mixture (about 2 tablespoons) into another small dish; reserve for topping.
• Place chicken on rack in broiler pan; brush with about half of remaining orange juice glaze.
• Broil with tops about 4 inches from heat 8 to 10 minutes, turning and brushing with glaze after 5 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining glaze.
• Stir pilaf lightly with fork; divide evenly onto plates. Top with chicken; drizzle with reserved orange juice mixture.

Steps:

• Heat oil in dutch oven or large deep skilled (with lid) over her heat.
• Add chicken and cook until browned.
• Reduce head to medium.
• Add brown sugar, soy sauce, and crushed red pepper.
• Stir until chicken is glazed and cooked through.
• Remove chicken from pan to serving bowl and set aside.
• Pour chicken broth and 2-¼ cups water into skillet.
• Add rice, cinamon, cardamom, and coriander.
• Cover and bring to boil.
• Reduce heat to low and simmer until rice is tender and liquid is absorbed, about 20 minutes.
• Remove from heat.
• Stir in chicken, raisins, green onion and parsley.
• Cover and let stand for 5 minutes.
• Serve hot and make 8 cups.

Steps:

• Combine rice, stock, and bay leaf in a medium, heavy saucepan; season with 1/8 teaspoon pepper. Bring to a boil. Cover; reduce heat, and simmer until rice is tender, about 45 minutes. Drain rice; discard bay leaf. Let cool completely.
• Preheat oven to 450 degrees. Put garlic and lemon juice into a small heatproof bowl; set aside. Cut pomegranates in half. Remove seeds from two halves; set aside 3/4 cup seeds (reserve any remaining seeds for another use). Extract juice from remaining four halves with a citrus juicer or reamer. Strain into a small saucepan. (You should have about 1 cup juice.)
• Cook pomegranate juice over medium heat until syrupy and reduced to 1/4 cup, about 10 minutes. Stir into lemon juice and garlic; let glaze cool completely.
• Brush 2 teaspoons oil over bottom of a 13-by-9-inch baking dish. Season both sides of chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put chicken, bone side down, into prepared dish; brush all over with glaze. Roast, brushing with glaze every 8 to 10 minutes and adding 1/4 cup water each time, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 30 to 35 minutes.
• Brush chicken with pan glaze. Tent dish with foil; let chicken rest 10 minutes.
• Heat remaining tablespoon oil in a large nonstick skillet. Add onion, and cook, stirring occasionally, until tender and translucent, about 6 minutes. Stir in cumin, and cook 1 minute. Add rice; cook, stirring occasionally, until heated through, about 5 minutes. Stir in nuts, scallion, cilantro, pomegranate seeds, and remaining 1/4 teaspoon salt. Remove from heat. Divide rice mixture among 4 plates. Remove chicken from bone, and cut on the diagonal into 1/2-inch-thick slices. Arrange over rice, dividing evenly. Garnish with cilantro sprigs.