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    January 9, 2024

    Almond and Currant Pilaf with Chicken

    Fluffy grains studded with almonds and currants, and juicy browned chicken thighs are gently simmered in spices and chicken stock. Served with a tangy yogurt sauce with warming spices.

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    Almond and Currant Pilaf with Chicken in a skillet with a serving spoon
    Photography by Gayle McLeod

    More Easy One Pot Dishes From The Modern Proper

    An Easy Pilaf With Chicken Recipe

    Making pilaf is just as easy as making a regular pot of rice. The uncooked grains get a quick toast in butter or oil to add flavor and ensure that they don’t stick together when they’re cooked in stock. The result is a fluffy, flavorful pot of grains with juicy browned chicken thighs. We serve our rice pilaf with chicken with Braised Greens with Golden Raisins and Maple or Green Beans Almondine.

    Almond and Currant Pilaf with Chicken in a skillet with a serving spoon

    What Is Pilaf?

    Pilaf is a rice dish prepared by cooking the grains in stock with seasoning. It is different from regular rice in the way it is prepared (plain White Rice is cooked in water with salt and butter/oil), and in the final texture. Pilaf is drier than rice and has more flavor, which varies with the seasoning that is added during cooking. Long grain white rice is the best grain to use for making pilaf because it is fluffier and drier than most cooked rice.

    raw chicken thighs, rice, orzo, spices, currants, chicken stock and lemon zest in prep bowls

    Ingredients You’ll Need To Make This One-Pan Chicken And Rice Pilaf

    • Boneless, skinless chicken thighs

    • Seasoning – sea salt, garlic powder, paprika, ground cumin, ground cinnamon

    • Sliced or slivered almonds and dried currants

    • For the pilaf – long grain rice and orzo pasta

    • For the sauce – Greek yogurt, fresh lemon juice, and seasonings

    salt, garlic powder, paprika, cumin and cinnamon in a glass bowl
    boneless, skinless chicken thighs seasoned with salt, garlic powder, paprika, cumin and cinnamon
    sliced almonds toasted in a skillet
    chicken thighs seasoned with salt, garlic powder, paprika, cumin and cinnamon being cooked in a skillet with olive oil

    How to Make The Best Chicken With Rice Pilaf

    1. Make the spice rub. In a small bowl, combine salt, garlic powder, paprika, cumin, and cinnamon.

    2. Toast the almonds. This is optional if you’re running short on time, but it’s really worth the extra three-ish minutes!

    3. Brown the chicken.

    4. Toast the rice and orzo.

    5. Bring to a boil. Add the chicken stock, currants, lemon zest, salt, then increase the heat to medium high and bring to a boil, scraping the bottom of the skillet.

    6. Reduce to a simmer. Add the chicken back to the skillet and cook until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

    7. Make the yogurt sauce. In a small bowl, combine the yogurt, lemon juice, and seasoning.

    8. Serve! Sprinkle with chopped parsley. Serve the sauce on the side.
    rice and orzo being cooked in butter in a skillet
    rice, orzo, butter, chicken stock, garlic, currants and lemon zest being cooked in a skillet
    Almond and Currant Pilaf with Chicken being cooked in a skillet
    Almond and Currant Pilaf with Chicken in a skillet

    How to Store Leftover Pilaf + Tips

    • Leftover pilaf can be stored in an airtight container for 3-4 days. When we reheat pilaf we add a little water or chicken stock to help add moisture. Pilaf can be frozen for up to three months.

    • Consider turning leftovers into a version of our Mediterranean Couscous Salad.

    • Pilaf can be cooked with water if you don’t have stock or bouillon around.

    Almond and Currant Pilaf with Chicken in a skillet with a serving spoon

    More Easy Chicken Recipes From The Modern Proper

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    Almond and Currant Pilaf with Chicken

    Updated on January 9, 2024

    • Serves: 4
    • Prep Time:  15 min
    • Cook Time:  40 min
    • Calories: 727
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    Ingredients

    • 2½ teaspoons sea salt
    • 1¾ teaspoons garlic powder
    • 1½ teaspoons paprika
    • 1½ teaspoons ground cumin
    • ½ teaspoons ground cinnamon
    • ⅓ cup sliced or slivered almonds
    • 3 tablespoons extra-virgin olive oil
    • 6 boneless, skinless chicken thighs (about 1¾ pounds)
    • 3 tablespoons unsalted butter
    • 1 cup uncooked long grain rice
    • ½ cup orzo pasta
    • 4 garlic cloves, thinly sliced
    • 2½ cups chicken stock
    • ⅓ cup dried currants
    • ¾ teaspoon freshly grated lemon zest
    • ¾ cup plain Greek yogurt
    • 1½ tablespoons fresh lemon juice (from 1 lemon)
    • 2 tablespoons minced fresh parsley (optional)

    Method

    1. In a small bowl, combine 1¼ teaspoons of the salt, 1 teaspoon of the garlic powder, ½ of the teaspoon paprika, ½ of the teaspoon cumin, and ¼ teaspoon of the cinnamon. Season the chicken all over with the spice mixture.

    2. Heat a large, deep skillet or Dutch oven over medium heat. Add the almonds and cook, stirring, until golden brown, about 3 minutes. Transfer the almonds to a second small bowl. Add 1 tablespoon of the oil to the skillet. Once the oil is glistening, add the chicken and cook until golden brown, 4 to 5 minutes per side. Transfer the chicken to a plate.

    3. Add the butter to the pot. Once the butter has melted, add the rice and orzo. Cook, stirring, until lightly browned, about 3 minutes, then add the garlic and cook, stirring, until fragrant, about 1-2 minutes. Stir in the chicken stock, currants, lemon zest, and ½ teaspoon of the salt, then increase the heat to medium high and bring to a boil, scraping the bottom of the skillet. Return the chicken back to the skillet.

    4. Reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

    5. Meanwhile, in a small bowl, combine the yogurt, lemon juice, remaining 2 tablespoons of the olive oil, remaining 1 teaspoon of the paprika, remaining 1 teaspoon of the cumin, remaining ¾ teaspoon of the garlic powder, remaining ¾ teaspoon of the salt, and remaining ¼ teaspoon of the cinnamon.

    6. Divide the pilaf among four bowls, then sprinkle with the almonds and parsley if using. Serve the sauce on the side.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories727
    • Protein46 g
    • Carbohydrates62 g
    • Total Fat34 g
    • Dietary Fiber5 g
    • Cholesterol197 mg
    • sodium2082 mg
    • Total Sugars16 g

    Almond and Currant Pilaf with Chicken

    Questions & Reviews

    Join the discussion below.

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    • Kate

      When do you add back in the almonds?

      Step 6. You sprinkle the almonds on top before serving. Hope you enjoy Kate!

    • Janet

      Can u use chicken breast?

      We haven't tested this with breasts as they do take a bit longer to cook than thighs. If you try breasts maybe cut them thinner to ensure they get cooked through in the amount of time. Hope you enjoy Janet.

    • Amy

      Could I leave out the orzo to make it gluten free? Should I then add more rice?

      That should work fine to use rice instead. Hope you enjoy Amy! we haven't tested that with the liquid ratio but we don't expect it will cause a problem.

    • Valerie

      Delicious!! Excellent flavor and texture! My family devoured it - will make again for sure!

      Thanks Valerie, so happy everyone loved it!

    • Jenn

      5 Stars! I'll be making this again and again.

      Thanks Jenn, glad you enjoyed it!