Chicken Pilaf With Nuts and Currants

1. 1

   sprinkle 1/2 teaspoon of salt and black pepper all over chicken, in large nonstick skillet heat half of olive oil over med-high heat, brown chicken about 10 minutes, transfer to plate, pour off fat from pan.

2. 2

   add butter and remaining olive oil to pan, heat until butter foams, add onion and garlic, cook 2 minutes.

3. 3

   stir in almonds and currants, cook, stirring until nuts darken about 3 minutes.

4. 4

   add rice, allspice, cinnamon, cumin, and remaining salt, cook for 2 minutes, stirring to coat grains.

5. 5

   add stock and 1 1/4 cups water.

6. 6

   nestle chicken in rice mixture, bring to a boil.

7. 7

   reduce heat to low, cover and cook until rice is tender and juices from chicken run clear when chicken is pierced, about 30 minutes.

8. 8

   remove from heat, let stand covered for 10 minutes.

9. 9

   fluff rice with fork.

10. 10

    sprinkle with dill (if using) and serve.

* Per serving · 4 servings · Values may vary.