Quick & Easy

Turkish pilaf with chicken, onion and almonds

Middle Eastern cuisine often incorporates fruit like apricots and raisins into meat dishes. Currants are little sweet, raisin-like dried fruits that give this already fragrant dish an extra flavour boost.
turkish pilaf with chicken, onion and almonds



1.Melt a third of the butter in large saucepan; cook chicken, in batches, until just cooked through.
2.Melt remaining butter in same pan; cook onion, garlic and nuts, stirring, until onion softens.
3.Add spices, anchovies and currants; cook, stirring, 2 minutes. Add rice; cook, stirring, 2 minutes.
4.Add stock and the water; bring to a boil.
5.Reduce heat; simmer, covered tightly, 20 minutes or until rice is just tender.
6.Stir chicken into pilaf mixture; cook, covered, until heated through. Serve pilaf sprinkled with chilli, and parsley, if desired.

Chicken strips, called chicken stroganoff, are occasionally found in some poultry shops and supermarkets. If unavailable, make them by cutting breasts or thigh fillets into strips.


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