Petitchef

The main event...moroccan-spiced chicken with fall pomegranate pilaf

Main Dish
4 servings
15 min
45 min
Very Easy

Ingredients

Number of serving: 4
1 cup rice

2 cups water

1 small apple

1 stalk celery

1/4 purple onion

1 tablepsoon. olive oil


(A):

1/2 teaspoon . turmeric

1/2 teaspoon . smoked paprika

3/4 teaspoons. black pepper

1/2 teaspoon . cayenne

1/2 teaspoon . cinnamon

1/4 teaspoon . nutmeg

1/2 teaspoon . coriander

1 teaspoon . cumin

1 teaspoon . ground ginger

1 teaspoon . kosher salt

Preparation

  • Make the spice rub for the chicken by combining the ingredients (A) in a small bowl.
  • Boil 2 cups water, salt, and a bit of olive oil in a saucepan. Add 1 cup rice and bring to a boil. Reduce heat and cook for 20 minutes.
  • While the rice is cooking: core and chop 1 small apple, 1 stalk celery, and 1/4 purple onion. Add a bit of olive oil to a small non-stick skillet. Saute the veggies and fruit for five minutes.
  • Add 1 tablepsoon. olive oil to a large non-stick skillet. Sear chicken breasts until browned on both sides.
  • Place the skillet in a preheated 375 oven for 15 minutes. When the rice is cooked, add the sauteed fruit and veggies.
  • Add 1/2 cup pomegranate arils, 1/3 cup craisins, 1/3 cup golden raisins, and 1/3 cup chopped pistachios. Stir to combine, and place the pilaf on an oval serving platter.
  • Take the chicken out of the oven and place on top of the pilaf. Add 2 tablepsoons. pomegranate molasses to the spicy drippings in the pan.
  • Combine over medium heat until thick and bubbly.
  • Pour the sauce over the chicken and serve.

Photos

The Main Event...Moroccan-Spiced Chicken with Fall Pomegranate Pilaf, photo 1The Main Event...Moroccan-Spiced Chicken with Fall Pomegranate Pilaf, photo 2The Main Event...Moroccan-Spiced Chicken with Fall Pomegranate Pilaf, photo 3




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