Roast Chicken with Pine Nut and Raisin Pilaf Recipe

Name: Roast Chicken with Pine Nut and Raisin Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large chicken; 2 tablespoons extra virgin olive oil; Salt and pepper; 2 cups basmati or long-grain rice; 1 large onion, chopped; 3 tablespoons sunflower oil; 1/2 cup pine nuts; 3 cups chicken stock (or use 1 1/2 bouillon cubes); 1/2 teaspoon ground allspice; 1 teaspoon ground cinnamon; Salt and pepper; 3 tablespoons currants or tiny black raisins; 1/2 to 2/3 stick (4 to 5 1/2 tablespoons) butter, cut into small pieces

Servings: persons

1 large chicken
2 tablespoons extra virgin olive oil
Salt and pepper
2 cups basmati or long-grain rice
1 large onion, chopped
3 tablespoons sunflower oil
1/2 cup pine nuts
3 cups chicken stock (or use 1 1/2 bouillon cubes)
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
Salt and pepper
3 tablespoons currants or tiny black raisins
1/2 to 2/3 stick (4 to 5 1/2 tablespoons) butter, cut into small pieces

1
Rub the chicken with a mixture of olive oil, salt, and pepper.
2
Put it breast side down in a roasting pan so that the fat runs down, which prevents the breasts from drying out.
3
Add 4 tablespoons of water to the bottom of the pan.
4
Roast for 1 hour in an oven preheated to 400F, then turn the chicken breast side up and continue to cook for about 30 minutes (the time depends on the size of the chicken), or until it is well done and the skin is crisp and brown.
5
While the chicken is cooking, prepare the pilaf.
6
Wash the rice if it is basmati.
7
Pour cold water over it, stir well, and leave to soak for a few minutes.
8
Strain and rinse under cold running water.
9
In a large pan, fry the onion in the oil until soft and golden.
10
Add the pine nuts and stir until lightly colored.
11
Add the rice and stir over a moderate heat until it is well coated with the oil.
12
Then add the hot stock and stir in the allspice, cinnamon, salt (you need to take into consideration the saltiness of the stock), pepper, and the currants or raisins.Bring to the boil, then simmer, covered and undisturbed, over low heat for 20 minutes, or until the rice is tender and the water absorbed.
13
Add a little extra water if it looks necessary.
14
Stir in the butter, check the seasoning, and add salt, if necessary.
15
Serve hot with the chicken.

1108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large chicken, 2 tablespoons extra virgin olive oil, Salt and pepper, 2 cups basmati or long-grain rice, and more.

Yes, Roast Chicken with Pine Nut and Raisin Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken with Pine Nut and Raisin Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions