1.Melt butter with half the oil in medium saucepan; cook onion and celery, stirring, until celery softens. Add rice, bay leaf and cinnamon stick; cook, stirring, 2 minutes. Add stock and the water; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until rice is tender and liquid is absorbed.
2.Meanwhile, heat remaining oil in a large frying pan. Cook chicken until browned and cooked through. Remove from heat. Cover to keep warm.
3.Pour wine into same pan; bring to the boil. Reduce heat; simmer, uncovered, until liquid is reduced by half. Stir in cranberries and extra butter; add to rice mixture, stir until combined.
4.Fluff pilaf with fork; stir in nuts and juice. Serve with sliced chicken.
Currants can be used in place of the dried cranberries. If you have some, stir in ⅓ cup loosely packed coarsely chopped fresh flat-leaf parsley to the pilaf just before serving.Note