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Almond and Currant Pilaf with Chicken

Almond and Currant Pilaf with Chicken in a skillet with a serving spoon
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  40 min

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.