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FRUITY RICE PILAF WITH CALIFORNIA PRUNES AND GRILLED CHICKEN SKEWERS

FRUITY RICE PILAF WITH CALIFORNIA PRUNES AND GRILLED CHICKEN SKEWERS

RECIPE TYPE

Chicken

SERVES

4

Prep Time: 15 min  Cook: 30 min

Ingredients

CHICKEN SKEWERS:2 Large chicken breasts, skinned and cut into bite-sized pieces½ cup (125 mL) Plain yogurt1 Tbsp. (15 mL) Turmeric½ tsp. (2.5 mL) Chili powderJuice of 1 lemon4 Metal skewers, at least 8 inches longRICE PILAF:2 Tbsp. (30 mL) Butter1 Medium onion, peeled, and finely chopped1 tsp. (5 mL) Ground coriander1 tsp. (5 mL) Ground cumin1 cup (250 mL) White or brown basmati rice2 cups (500 mL) Chicken stock6 California Prunes, roughly chopped2/3 cup (160 mL) Shelled pistachio nuts, roughly chopped2 Tbsp. (30 mL) Fresh coriander, finely chopped2 Tbsp. (30 mL) Fresh parsley, finely choppedSalt & pepper, to taste

Directions

To prepare chicken skewers: In a small bowl, combine yogurt, turmeric, chili powder and lemon juice.

Divide chicken pieces equally and place on skewers. Set skewers in a wide dish and cover with marinade. Set aside.

To prepare the pilaf: In a large saucepan, melt butter over low heat, add onion and sauté until soft – about 5 min. Add ground coriander and ground cumin, stirring well to avoid sticking.

Add rice, and sauté for about 1 min. before adding stock. Stir well, bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Leave to cook over the heat. Cook for 10 min. then let sit for 2 to 3 more mins.

On hot oiled grill, place chicken skewers turning every 2 to 3 mins, for a total of 8 minutes or until the chicken is cooked through. Remove from grill and set aside.

Add prunes, pistachio nuts, and fresh herbs to rice and mix well.

Serve chicken skewers on top of pilaf and enjoy.

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