Moroccan Pilaf

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
1 hr 5 min
Prep
20 min
Cook
45 min
Yield:
4 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 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

Directions

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.