Chicken Pilaf with Currants
Chicken pilaf with currants is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 chicken breast fillets (about 120 g each)
- 3 tbsp olive oil
- 250 g long-grain rice
- 500 ml chicken broth
- 100 g raisins
- 1 bay leaf
- Salt
- black pepper (freshly ground)
- 100 g soup noodles
- 2 onions
- 20 g almond slivers
- Lemon juice
- a pinch cinnamon powder
- a pinch allspice
Instructions
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1.
Wash, pat dry, and slice the chicken breasts into strips. Sear them in 1–2 tbsp hot oil until browned on all sides. Add the rice and pour in the broth. Stir in the raisins, add the bay leaf, season with salt and pepper, cover, and simmer gently for about 20 minutes while stirring occasionally.
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2.
Cook the noodles according to package instructions in salted water. Drain well and set aside.
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3.
Peel, halve, and slice the onions into strips. In the remaining oil, cook slowly over medium heat for about 5 minutes until golden brown. Add the noodles and almond slivers, sauté together for another 1–2 minutes, then season with salt and pepper.
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4.
Remove the bay leaf from the pilaf, adjust seasoning with lemon juice, cinnamon, allspice, salt, and pepper. Serve on plates garnished with the caramelized onions.
