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.
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By kate.mikels_115...
Cambridge, MA
on February 09, 2009
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I loved this, so easy! I substituted dried chopped dates for the raisins but otherwise followed the recipe exactly. I LOVED the texture - almost like a risotto. Creamy, slightly sweet once the onions caramelized in the oven, slightly spicy from the cayenne, and incredibly delicious. I'd definitely recommend this dish to serve alongside roasted chicken, or even as a stand-alone meal with a salad or soup.
By jennyweaverbeal...
Beaumont, CA
on April 05, 2008
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The flavors in this dish are just a beautiful combination of sweet (but definitely not overly so and savory. I'm not a big raisin fan, but it's the golden raisins and the orange zest that make this delicious. I substituted a wild rice blend for the long grain rice and increased the chicken stock to 28 ounces (two cans of chicken broth. I baked it in the same oven as Tyler Florence's recipe for Moroccan Chicken, so the temperature went up to 400, but the extra broth worked perfectly for that combo. The rice was done much earlier than the chicken, but I was able to pull it from the oven, put a lid on it and let it sit for well over an hour. It was still warm by the time the chicken was done and it was beautiful. Even my 1 1/2 year old daughter loved it!
The recipe is so ridiculously easy that it's almost hard to believe it tastes as good as it does!
By jimfranc1_970148
san diego, CA
on October 04, 2004
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Loved it! Great combination of flavors!
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