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

Name: The main event...moroccan-spiced chicken with fall pomegranate pilaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 1 cup rice; 2 cups water; 1 small apple; 1 stalk celery; 1/4 purple onion; 1 tablepsoon. olive oil; 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

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Main Dish

Very Easy

1 hour

Preparation

Preparation15 min

Cook time45 min

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.