Name: Cranberry and pine nut pilaf with chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 30 gram butter; 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 1 trimmed celery stalk (100g), chopped finely; 1 1/2 cup (300g) basmati rice, rinsed, drained; 1 bay leaf; 1 cinnamon stick; 1 litre (4 cups) chicken stock; 1/3 cup (160ml) water; 400 gram chicken breast fillets; 1 cup (250ml) dry white wine; 1/3 cup (45g) dried cranberries; 30 gram butter, extra; 1/3 cup (50g) roasted pine nuts; 1 tablespoon lemon juice

Ingredients

30 gram butter

1 tablespoon olive oil

1 brown onion (150g), chopped finely

1 trimmed celery stalk (100g), chopped finely

1 1/2 cup (300g) basmati rice, rinsed, drained

1 bay leaf

1 cinnamon stick

1 litre (4 cups) chicken stock

1/3 cup (160ml) water

400 gram chicken breast fillets

1 cup (250ml) dry white wine

1/3 cup (45g) dried cranberries

30 gram butter, extra

1/3 cup (50g) roasted pine nuts

1 tablespoon lemon juice

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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