Fruity Rice Pilaf with California Prunes and Grilled Chicken Skewers
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4 Servings
Ingredients
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Chicken Skewers
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2Large chicken breasts, skinned and cut into bite-sized pieces
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½ cup(125 mL) Plain yogurt
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1 Tbsp(15 mL) Turmeric
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½ tsp(2.5 mL) Chili powder
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Juice of 1 lemon
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4Metal skewers, at least 8 inches long
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Rice Pilaf
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2 Tbsp(30 mL) Butter
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1Medium onion, peeled and finely chopped
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1 tsp(5 mL) Ground coriander
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1 tsp(5 mL) Ground cumin
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1 cup(250 mL) White or brown basmati rice
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2 cups(500 mL) Chicken stock
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6California Prunes, roughly chopped
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2/3 cup(160 mL) Shelled pistachio nuts, roughly chopped
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2 Tbsp(30 mL) Fresh coriander, finely chopped
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2 Tbsp(30 mL) Fresh parsley, finely chopped
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Salt & pepper, to taste
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Instructions
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To prepare chicken skewers: In a small bowl, combine yogurt, turmeric, chili powder and lemon juice.
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Divide chicken pieces equally and place on skewers. Set skewers in a wide dish and cover with marinade. Set aside.
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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.
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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.
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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.
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Add prunes, pistachio nuts and fresh herbs to rice and mix well.
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Serve chicken skewers on top of pilaf and enjoy.
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