Moroccan Pilaf

Total Time:
1 hr 5 min
20 min
45 min

4 servings

  • 2 tablespoons olive oil
  • 1/3 cup blanched whole almonds
  • 1 cup small diced onion
  • 1/2 cup small diced carrot
  • 1/2 teaspoon cinnamon
  • 1 cup long grain rice
  • 3 cups chicken stock
  • 1/3 cup golden raisins
  • 2 teaspoons orange zest
  • 1/4 teaspoon cayenne pepper
  • 1 whole roasted chicken, cut into quarters
  • 2 tablespoons chopped chives
  • Preheat the oven to 375 degrees. Lightly oil a 1 1/2 quart oven-proof casserole dish. In a large skillet, heat the olive oil and saute the almonds until they are golden and become fragrant, about 2 minutes. Add the onions, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice and cook for 1 minute, stirring to make sure all the kernels are coated with oil. Add the stock, raisins, orange zest and cayenne pepper and bring to a boil. Place the mixture into the casserole dish and bake for 45 minutes. Remove the rice from the oven and place on a large platter. Place the roasted chicken on top of the rice. Garnish with chopped chives.

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