Chicken Pilaf with Nuts and Candied Orange Peel

Chicken Pilaf with Nuts and Candied Orange Peel Recipe

Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Chicken Pilaf with Nuts and Candied Orange Peel is a flavorful and aromatic dish that combines tender chicken, fragrant rice, crunchy nuts, and sweet candied orange peel. This dish is perfect for a special occasion or a family dinner.

History

This recipe has Middle Eastern origins and is a popular dish in countries like Iran, Turkey, and Lebanon. It is often served during festive occasions and celebrations.

Ingredients

zest of 3 large oranges, cut into 0.25-inch-wide strips
0.25 cup olive oil
1 chicken (3.5 lb or 1.59 kg), well rinsed, patted dry, and cut into serving-size pieces
3 large onions, sliced into rings
0.5 tsp ground turmeric
A small pinch of cinnamon
salt and freshly ground black pepper, to taste
4.75 cups water
6 tbsp (0.75 stick) unsalted butter, cut into pieces
2 cups long-grain rice
0.75 cup sugar
0.67 cup slivered almonds
0.67 cup shelled pistachio nuts

How to prepare

Blanch the orange zest in boiling water for 1 minute.
Rinse the blanched zest under cold running water and blanch it again for 1 minute.
Place the blanched zest in a colander to drain and set it aside.
Heat the oil over medium-high heat in a large, heavy casserole.
Add the chicken pieces, a few at a time, and turn them to brown evenly on all sides.
Remove the chicken pieces to a heated platter and drain off all but 2 tbsp of oil.
Add the onions to the casserole and sauté them until they turn light golden, about 10 minutes.
Stir in the turmeric, cinnamon, salt, and pepper, then return the chicken to the casserole.
Add 4 cups of water and bring it to a boil.
Reduce the heat to low, cover, and simmer until the chicken is almost tender, about 30 minutes.
Turn the heat up to high and let the liquid boil, uncovered, for 1 minute.
Stir in 4 tbsp of butter and the rice, reduce the heat to low, and simmer, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes.
Meanwhile, make the syrup.
Combine the sugar and the remaining 0.75 cup of water in a small saucepan.
Bring the mixture to a boil, stirring, then reduce the heat to low and cook until the sugar is completely dissolved, about 5 minutes.
Melt the remaining 2 tbsp of butter in a medium-sized skillet over medium-low heat.
Add the nuts and the orange zest and stir for 4 to 5 minutes.
Add the syrup and cook until the syrup is somewhat reduced, about 10 minutes.
To serve, spoon the rice and the chicken onto a decorative serving platter and mix them with two-thirds of the nut mixture.
Scatter the rest of the mixture over the pilaf.

Variations

You can add dried fruits like raisins or apricots to the nut mixture for a sweeter flavor.
Substitute the chicken with lamb or beef for a different twist on this dish.

Cooking Tips & Tricks

Make sure to brown the chicken pieces well before simmering them with the rice to enhance the flavor of the dish.

- Be careful not to overcook the rice, as it can become mushy. Keep an eye on it and check for doneness periodically.

- Adjust the amount of sugar in the syrup to suit your taste preferences. You can add more or less depending on how sweet you like the dish.

Serving Suggestions

Serve Chicken Pilaf with Nuts and Candied Orange Peel with a side of yogurt or a fresh salad for a complete and satisfying meal.

Cooking Techniques

The key cooking techniques for this dish include browning the chicken, simmering the rice, and making the candied orange peel and nut mixture.

Ingredient Substitutions

If you don't have oranges, you can use lemon peel or omit the citrus altogether. You can also use different types of nuts or adjust the amount of sugar in the syrup.

Make Ahead Tips

You can prepare the candied orange peel and nut mixture ahead of time and store it in an airtight container until ready to use. The rice and chicken can also be cooked in advance and reheated before serving.

Presentation Ideas

Serve the Chicken Pilaf with Nuts and Candied Orange Peel on a large platter garnished with fresh herbs and extra nuts for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a glass of white wine or a refreshing mint tea. You can also serve it with a side of hummus or tzatziki for a Mediterranean-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Pilaf with Nuts and Candied Orange Peel contains approximately 500-600 calories, depending on portion size and ingredients used.

Carbohydrates

The main sources of carbohydrates in this dish are the rice and the sugar used in the syrup. Carbohydrates provide energy to fuel your body and brain.

Fats

The fats in this dish come from the olive oil, butter, and nuts. These fats provide essential fatty acids and help absorb fat-soluble vitamins.

Proteins

The chicken in this dish is a good source of protein, which is essential for building and repairing tissues in the body.

Vitamins and minerals

Oranges are a good source of vitamin C, while nuts provide various vitamins and minerals such as vitamin E, magnesium, and zinc.

Alergens

This dish contains nuts and butter, which may be allergens for some individuals. Be sure to check for any food allergies before serving.

Summary

Overall, this dish is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Chicken Pilaf with Nuts and Candied Orange Peel is a delicious and exotic dish that combines savory and sweet flavors for a memorable dining experience. Try this recipe for a special occasion or a family dinner and enjoy the rich and aromatic flavors of the Middle East.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Chicken Pilaf with Nuts and Candied Orange Peel. It was a warm summer day, and I was visiting my dear friend Sophia in her quaint little cottage by the sea. Sophia was an excellent cook, and she always had the most delicious dishes simmering away on her stove.

On this particular day, as I entered her kitchen, I was greeted by the most enticing aroma. Sophia was busy stirring a pot of golden rice, studded with chunks of tender chicken and flecks of orange peel. The dish looked and smelled so inviting that I couldn't help but ask her for the recipe.

Sophia smiled and beckoned me closer. "Ah, my dear friend," she said, "this is a family recipe that has been passed down for generations. It's a special dish that we make for celebrations and gatherings."

I watched as she added a handful of toasted nuts and a generous sprinkling of candied orange peel to the pilaf. The combination of flavors and textures was simply magical. I knew I had to learn how to make this dish for myself.

Sophia saw the longing in my eyes and handed me a faded recipe card. "Here," she said, "take this. It's not difficult to make, but it requires a bit of patience and love. I know you will do it justice."

I thanked her profusely and tucked the recipe card into my purse, determined to recreate the dish in my own kitchen. When I returned home, I gathered all the ingredients and set to work.

The first step was to sauté the chicken pieces until they were golden brown and fragrant. Next, I added the rice and broth, allowing it to simmer gently until the grains were plump and tender. The scent of the dish filled my kitchen, evoking memories of my time with Sophia by the sea.

As the pilaf cooked, I prepared the nuts and candied orange peel. I toasted the nuts until they were fragrant and crunchy, then chopped them finely to add a bit of crunch to the dish. The candied orange peel added a burst of sweet citrus flavor that balanced perfectly with the savory chicken and nutty rice.

When everything was ready, I carefully combined all the ingredients, folding them together gently to ensure that the flavors melded perfectly. The finished dish was a masterpiece, just like the one Sophia had made for me.

I couldn't wait to share the Chicken Pilaf with Nuts and Candied Orange Peel with my family and friends. As they took their first bites, their eyes widened in delight. The dish was a symphony of flavors and textures, each bite more delicious than the last.

I felt a sense of pride and accomplishment as I watched my loved ones enjoy the dish. It was a recipe that had brought me closer to Sophia and her family, and I knew that it would continue to be a cherished part of my own culinary repertoire for years to come.

As I sat down to savor my own plate of Chicken Pilaf with Nuts and Candied Orange Peel, I couldn't help but feel grateful for the serendipitous moment that had brought this recipe into my life. It was a reminder of the power of good food to bring people together, to create memories, and to nourish both body and soul.

And as I took another bite of the delectable dish, I knew that this recipe would always hold a special place in my heart, a reminder of the day I learned to make Chicken Pilaf with Nuts and Candied Orange Peel from my dear friend Sophia.