Name: Turkish pilaf with chicken, onion and almonds
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 60 gram butter; 500 gram chicken strips; 1 brown onion, sliced thinly; 4 clove garlic, crushed; 1/3 cup (45g) slivered almonds; 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 3 drained anchovies, chopped coarsely; 2 tablespoon dried currants; 1 1/2 cup (300g) basmati rice; 2 cup (500ml) chicken stock; 1 cup (250ml) water; 1 fresh long red chilli, chopped finely

Turkish pilaf with chicken, onion and almonds

Middle Eastern cuisine often incorporates fruit like apricots and raisins into meat dishes. Currants are little sweet, raisin-like dried fruits that give this already fragrant dish an extra flavour boost.

Ingredients

60 gram butter

500 gram chicken strips

1 brown onion, sliced thinly

4 clove garlic, crushed

1/3 cup (45g) slivered almonds

1 teaspoon ground allspice

1/2 teaspoon ground cinnamon

3 drained anchovies, chopped coarsely

2 tablespoon dried currants

1 1/2 cup (300g) basmati rice

2 cup (500ml) chicken stock

1 cup (250ml) water

1 fresh long red chilli, chopped finely

Method

1.Melt a third of the butter in large saucepan; cook chicken, in batches, until just cooked through.

2.Melt remaining butter in same pan; cook onion, garlic and nuts, stirring, until onion softens.

3.Add spices, anchovies and currants; cook, stirring, 2 minutes. Add rice; cook, stirring, 2 minutes.

4.Add stock and the water; bring to a boil.

5.Reduce heat; simmer, covered tightly, 20 minutes or until rice is just tender.

6.Stir chicken into pilaf mixture; cook, covered, until heated through. Serve pilaf sprinkled with chilli, and parsley, if desired.

Chicken strips, called chicken stroganoff, are occasionally found in some poultry shops and supermarkets. If unavailable, make them by cutting breasts or thigh fillets into strips.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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