Persian Chicken Pilaf

This Persian-inspired dish combines the comfort of a one-pot meal with the bright, aromatic flavors of Middle Eastern cuisine. Tender chicken thighs or breasts are seared until golden, then simmered with fluffy rice, plump dried apricots, and toasted almonds. The blend of paprika, cinnamon, cardamom, and fresh orange zest creates a complex, fragrant profile that is both savory and slightly sweet. Its an elegant yet simple weeknight dinner that feels special enough for guests but is easy enough for busy evenings. The rice absorbs the rich chicken broth and spices, resulting in a hearty, satisfying plate that pairs beautifully with a simple green salad or yogurt sauce.

Cooking Method: Boiling, Stewing

Cuisine: Middle Eastern

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 99.5

Dietary: Gluten-free

Description

This Persian-inspired dish combines the comfort of a one-pot meal with the bright, aromatic flavors of Middle Eastern cuisine. Tender chicken thighs or breasts are seared until golden, then simmered with fluffy rice, plump dried apricots, and toasted almonds. The blend of paprika, cinnamon, cardamom, and fresh orange zest creates a complex, fragrant profile that is both savory and slightly sweet. Its an elegant yet simple weeknight dinner that feels special enough for guests but is easy enough for busy evenings. The rice absorbs the rich chicken broth and spices, resulting in a hearty, satisfying plate that pairs beautifully with a simple green salad or yogurt sauce.

Ingredients

3 tablespoon Extra Virgin Olive Oil
1 pound Boneless, skinless chicken breasts, cut into 1/2-inch pieces
6.25 ounce Chicken Rice Pilaf Mix
2 cup Reduced sodium chicken broth
0.5 cup Dried apricots
1 teaspoon Paprika
2 tablespoon Grated orange zest
0.5 teaspoon Cinnamon
0.5 cup Slivered almonds, toasted
1 pinch Ground cardamom
1 large Onion, chopped

Directions

1
Toss the chicken pieces with paprika, cinnamon, and cardamom until evenly coated.
2
In a large nonstick skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
3
Add the seasoned chicken to the skillet and cook for about 5 minutes, stirring occasionally, until lightly browned.
4
Remove the chicken from the skillet and set aside on a plate.
5
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
6
Add the chopped onion and cook for 8 minutes, stirring occasionally, until softened and translucent.
7
Stir in the rice pilaf mix, the contents of the spice sack included with the mix, chicken broth, dried apricots, and orange zest.
8
Bring the mixture to a boil, stirring to combine all ingredients.
9
Cover the skillet, reduce heat to low, and simmer for 15 minutes.
10
Stir the reserved chicken and toasted almonds into the rice mixture.
11
Cover again and continue to simmer for 5 to 10 minutes, or until the liquid is fully absorbed and the rice is tender.

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

Use any brand of chicken rice pilaf mix; Near East is commonly used but others work well.

Toast almonds in a dry skillet over medium heat for 2-3 minutes until fragrant before adding to the dish.

For a richer flavor, use dark meat chicken thighs instead of breasts.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Garnish with fresh parsley or mint if desired for a brighter finish.

Keywords: persian, chicken, pilaf, rice, apricots, cinnamon, cardamom, orange zest, almonds, one-pot, middle eastern, spiced chicken, fluffy rice, weeknight dinner, aromatic, simmered, hearty, family meal, comfort food

Read it online: https://www.chefs-mate.com/recipe/persian-chicken-pilaf/