This Persian Chicken Pilaf is a vibrant and aromatic main course that blends savory spices with sweet fruit. Tender chicken thighs or breasts are seasoned with paprika, cinnamon, and cardamom, then simmered with fluffy rice, golden dried apricots, and bright orange zest. The result is a harmonious balance of flavorsearthy, sweet, and slightly citrusythat defines traditional Persian hospitality. The toasted almonds add a delightful crunch, while the saffron-infused rice provides a rich, golden base. Perfect for family dinners or special gatherings, this dish offers a comforting yet elegant dining experience. It pairs beautifully with a simple yogurt sauce or fresh herbs like mint and parsley.
Persian Chicken Pilaf W/ Apricots, Orange And Almonds
Description
This Persian Chicken Pilaf is a vibrant and aromatic main course that blends savory spices with sweet fruit. Tender chicken thighs or breasts are seasoned with paprika, cinnamon, and cardamom, then simmered with fluffy rice, golden dried apricots, and bright orange zest. The result is a harmonious balance of flavorsearthy, sweet, and slightly citrusythat defines traditional Persian hospitality. The toasted almonds add a delightful crunch, while the saffron-infused rice provides a rich, golden base. Perfect for family dinners or special gatherings, this dish offers a comforting yet elegant dining experience. It pairs beautifully with a simple yogurt sauce or fresh herbs like mint and parsley.Ingredients
Directions
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In a bowl, toss the chicken pieces with paprika, cinnamon, and cardamom until evenly coated.
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Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
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Add the seasoned chicken to the skillet and cook for about 5 minutes, stirring occasionally, until lightly browned.
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Remove the chicken from the skillet and set aside on a plate.
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In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
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Add the chopped onion and cook for about 8 minutes, stirring occasionally, until softened and translucent.
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Stir in the rice pilaf mix, the contents of the spice sack, chicken broth, dried apricots, and orange zest.
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Bring the mixture to a boil.
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Cover the skillet, reduce the heat to low, and simmer for 15 minutes.
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Stir in the reserved chicken and toasted slivered almonds.
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Cover again and continue to simmer for 5 to 10 minutes, or until the liquid is fully absorbed and the rice is tender.
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Remove from heat, let stand covered for 5 minutes, then fluff with a fork before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 99.5kcal
- % Daily Value *
- Total Fat 11.2g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can use any brand of packaged rice pilaf mix; Mahatma Saffron Rice is a recommended alternative if Near East is unavailable.
Toast the almonds in a dry skillet over medium heat until fragrant and lightly golden before adding them to the dish.
For a richer flavor, substitute half of the chicken broth with water mixed with a pinch of saffron threads.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.
