Anatolian Chicken Pilaf with Apricots and Pine Nuts
This Anatolian Chicken Pilaf is a symphony of flavors, combining tender chicken, sweet apricots, and crunchy pine nuts in a fragrant pilaf that's both nourishing and satisfying.
Equipment
- Large skillet with lid
- Plate
- Cutting board
- Chef's knife
Ingredients
- 1 1/2 pounds chicken thighs, boneless and skinless
- 1 cup basmati rice
- 2 cups chicken broth
- 1/2 cup dried apricots, chopped
- 1/2 cup pine nuts
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Begin by rinsing the basmati rice under cold water until the water runs clear. This removes excess starch and helps to create a fluffier pilaf.
- In a large skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to prevent burning. Once toasted, transfer them to a plate and set aside.
- In the same skillet, heat the olive oil and add the chicken thighs seasoned with salt and pepper. Cook until the chicken is golden brown on both sides and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- In the now-empty skillet, add the chopped onions and cook until they are soft and translucent, about 5 minutes. Add the minced garlic, cinnamon, allspice, and cloves, and cook for an additional minute until fragrant.
- Stir in the rice, ensuring it is fully coated in the oil and spices. Add the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and return the chicken to the skillet, nestling it into the rice. Scatter the chopped apricots over the top.
- Cover the skillet with a tight-fitting lid and let the pilaf simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring the pilaf during this time to prevent the rice from becoming mushy.
- Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
- Fluff the pilaf with a fork, mixing in the toasted pine nuts and adjusting the seasoning with salt and pepper if needed.
- Garnish with fresh parsley before serving.
Notes
For a vegetarian version, substitute the chicken with chickpeas and use vegetable broth instead of chicken broth. The apricots add a lovely sweetness to the dish, but feel free to adjust the quantity according to your taste. This dish is perfect for a comforting dinner and can be served with a simple side salad or yogurt to complement the rich flavors.