Almond And Dried Fruit Pilaf With Rotisserie Chicken Recipes

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

Steps:

• Melt butter in medium saucepan over med-high heat.
• Add onions and celery.
• Cook 3 minutes, stirring occasionally.
• Add broth, water, rice, contents of seasoning packet, and fruit.
• Bring to boil. Reduce heat to med-low.
• Cover and simmer 25 minutes, or until liquid is absorbed.
• Stir in pecans and serve.

Steps:

• Preheat oven to 375 degrees.
• Season the chicken pieces with salt and pepper.
• Heat a large skillet.
• When hot, add enough of the oil to cover the bottom of the pan.
• Heat the oil to almost smoking.
• Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
• As the chicken browns, transfer the finished pieces to 2 large baking pans.
• Drizzle liberally with lemon juice.
• If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
• Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
• Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
• Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
• Stir in the broth and water and bring to a boil.
• (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
• Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
• Remove from oven and let rest, still covered, at least 10 minutes before serving.

Steps:

• Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.