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

Ingredients

• 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

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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.