Almond and Pistachio Rice with Chicken
Transform your dinner table with this exquisite Almond and Pistachio Rice with Chicken! This one-pot wonder combines tender, spiced chicken thighs nestled in fluffy basmati rice, infused with aromatic spices like cumin, coriander, turmeric, and cinnamon. The dish is elevated with the delightful crunch of toasted slivered almonds and pistachios, making each bite a perfect blend of textures and flavors. Cooked in rich chicken broth, this recipe delivers comforting, fragrant perfection in under an hour. Finished with a pop of fresh cilantro, it’s a feast for both the eyes and the palate. Ideal for family dinners or special gatherings, this Middle Eastern-inspired recipe promises to impress!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 1.5 cups basmati rice
- 1 large yellow onion
- 3 pieces garlic cloves
- 1 tablespoon ginger
- 1 cup slivered almonds
- 0.5 cup shelled pistachios
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 3 cups chicken broth
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Rinse the basmati rice in cold water several times until the water runs clear. Set aside to soak for 20 minutes.
Chop the yellow onion finely, mince the garlic, and grate the ginger. Cut the chicken thighs into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the slivered almonds and pistachios, and toast for 2-3 minutes or until golden and fragrant. Remove from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the garlic, ginger, cumin, coriander, turmeric, and cinnamon. Stir well and cook for 1-2 minutes until aromatic.
Increase the heat to medium-high and add the chicken pieces. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Drain the soaked rice and add it to the pot with the chicken. Mix gently to coat the rice in the spices and aromatics.
Pour in the chicken broth, add 1.5 teaspoons of salt, and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes or until the rice is tender and the liquid is fully absorbed.
Turn off the heat and let the dish sit, covered, for an additional 5 minutes to allow the flavors to meld.
Remove the lid and fluff the rice gently with a fork. Stir in the toasted almonds and pistachios.
Taste and adjust seasoning with the remaining 0.5 teaspoon of salt and black pepper as needed.
Garnish with freshly chopped cilantro before serving. Enjoy warm!
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 4.4 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
