Seasoned Pilaf Of Roasted Chicken

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 cups basmati rice
• 2 teaspoons salt, divided
• 4 tablespoons oil, divided
• 4 tablespoons butter, divided
• 1 large onion, halved and thinly sliced
• 6 chicken thighs
• 1/4 teaspoon cinnamon
• 1 (8 ounce) can chicken broth
• 1/2 cup barberries (tart sweet fruit; substitute currants or dried cranberries, soaked in hot water)
• 2 tablespoons sugar
• 1 pinch saffron, diluted in 1 tablespoon hot water
• 2 tablespoons cumin seeds
• 1/4 cup toasted almond, for garnish
• 1/4 cup shelled pistachios, halved,for garnish
• salt and pepper

Recipe

• 1 place the basmati rice in a large bowl with 1 teaspoon of the salt and enough hot water to cover.
• 2 let sit 1 hour.
• 3 in a large skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat.
• 4 add the onions, cook and stir until golden, about 7 minutes.
• 5 remove the onions and set aside.
• 6 in the same skillet, add another 1 tablespoon of the oil and 1 tablespoon of the butter.
• 7 place the chicken pieces into the skillet, and season with salt and pepper to taste.
• 8 begin to brown the chicken on both sides.
• 9 when the chicken starts to brown add the cinnamon and chicken broth.
• 10 turn the heat to medium-low, cover and cook for 35 minutes until the chicken is tender.
• 11 transfer the chicken to a plate to cool and remove the skin and thigh bones.
• 12 reserve the cooked chicken broth.
• 13 drain the barberries and place in a small saucepan with 1/2 cup of the reserved chicken stock and sugar.
• 14 bring to a boil and boil for 5 minutes, until the mixture begins to slightly thicken.
• 15 add the saffron mixture and set aside.
• 16 fill a 5-quart saucepan, three-quarters-full with water.
• 17 bring to a boil, add 1 teaspoon of the remaining salt and the drained basmati rice.
• 18 cook on high for 7 minutes, stirring occasionally.
• 19 drain the rice in a colander and rinse with cold water several times.
• 20 remove the bones from the cooked, cooled chicken.
• 21 set aside.
• 22 in the same 5-quart saucepan, melt 1 tablespoon of the remaining oil and 1 tablespoon of the remaining butter.
• 23 layer evenly one-third of the rice, one-third of the chicken, one-third of the barberry mixture, and 1 tablespoon of the cumin seeds.
• 24 repeat these layers until finished.
• 25 put 2 layers of paper towels over the top of the pot and cover.
• 26 cook for 10 minutes on medium heat and then 35 minutes on low heat.
• 27 when finished, carefully remove the lid and paper towels, watching out for steam.
• 28 fluff and mix the rice and chicken mixture together.
• 29 add the remaining oil and butter and fluff well.
• 30 to serve, spoon onto the center area of a serving plate, creating a peaked mound.
• 31 garnish with a sprinkle of the almonds and pistachios over the top and sides of the pilaf.