Fruity Rice Pilaf with California Prunes and Grilled Chicken Skewers
Courtesy of California Prune Board
Ingredients
Chicken Skewers
2 Large chicken breasts, skinned and cut into bite-sized pieces
½ cup (125 mL) Plain yogurt
1 Tbsp. (15 mL) Turmeric
½ tsp. (2.5 mL) Chili powder
Juice of 1 lemon
4 Metal skewers, at least 8 inches long
Rice Pilaf
2 Tbsp. (30mL) Butter
1 Medium onion, peeled, and finely chopped
1 tsp. (5 mL) Ground coriander
1 tsp. (5 mL) Ground cumin
1 cup (250 mL) White or brown basmati rice
2 cups (500mL) Chicken stock
6 California Prunes, roughly chopped
2/3 cup (160 mL) Shelled pistachio nuts, roughly chopped
2 Tbsp. (30 mL) Fresh coriander, finely chopped
2 Tbsp. (30 mL) Fresh parsley, finely chopped
Salt & pepper, to taste
Further informations
Servings: Makes 4 servings
Directions
-
1
To prepare chicken skewers: In a small bowl, combine yogurt, turmeric, chili powder and lemon juice.
-
2
Divide chicken pieces equally and place on skewers. Set skewers in a wide dish and cover with marinade. Set aside.
-
3
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.
-
4
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.
-
5
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.
-
6
Add prunes, pistachio nuts and fresh herbs to rice and mix well.
-
7
Serve chicken skewers on top of pilaf and enjoy.
