How To Make Chicken Pilaf with Dill & Pine Nuts
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 2 cups basmati rice
- 4 chicken thighs, bone-in and skin-on
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 1/4 cup chopped fresh dill
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
Instructions
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Rinse the basmati rice under cold water until the water runs clear. Drain well.
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Season the chicken thighs with salt and pepper on both sides.
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Heat the olive oil in a large skillet over medium heat. Add the chicken thighs, skin side down, and cook until golden brown, about 6-8 minutes. Flip the chicken thighs and cook for an additional 2-3 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened and translucent, about 5 minutes.
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Stir in the ground cumin, ground coriander, turmeric, and paprika. Cook for an additional 1 minute, until fragrant.
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Add the rinsed basmati rice to the skillet and stir to coat it with the spices and onions.
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Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 15 minutes.
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After 15 minutes, nestle the browned chicken thighs into the rice mixture. Cover and continue cooking for an additional 15-20 minutes, or until the rice is tender and the chicken is cooked through.
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Remove the skillet from the heat and let it sit, covered, for 5 minutes.
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Fluff the rice with a fork, then sprinkle with freshly chopped dill and toasted pine nuts.
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Serve the chicken pilaf with dill and pine nuts hot.
Nutrition
- Calories : 480kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 85mg
- Sodium : 659mg
- Total Carbohydrates : 53g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 26g
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