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Festive Chicken and Rice

Festive Chicken and Rice

Elite Jakob
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Course Main Dish

Ingredients
  

  • 4-6 pieces of chicken, sprinkled with kosher salt on each side
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 2 cups basmati rice
  • 1/2 cup chopped dates
  • 1/2 cup chopped prunes
  • 1/2 cup raisins
  • 1/2 cup goji berries (or replace dates, prunes, raisins and goji berries for any combo of dried fruits for total of 2 cups)
  • 2 Tablespoons honey
  • 3 1/2 cups water
  • 1/2 cup olive oil (divided)
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • Pepper
  • 1/3 cup slivered toasted almonds

Instructions
 

  • Sauté the onions in 1/4 cup olive oil until golden and soft. Use an oven safe skillet, preferably one you can serve with.
  • Add the garlic and a pinch of salt and sauté for another minute.
  • Add the two cups of dried fruits and cook for a minute mixing the onions with the fruit.
  • Push the fruits and onions to make room for the chicken pieces and add the other 1/4 cup of olive oil.
  • Add the chicken, skin side down onto the skillet and sauté for 3-4 minutes. Remove the chicken pieces to a plate.
  • Add the rice to the skillet and mix everything gently.
  • Add 2 teaspoons of salt and cumin and mix.
  • Make room for the chicken pieces and place them back in the skillet right side up. The sautéed part should be facing up.
  • Add the water.
  • Drizzle the honey all over the chicken and rice.
  • Bring to a boil. Remove from the stove. Cover and place in a 350° oven for one hour.
  • Remove the lid and bake for another 10 minutes.
  • Remove from the oven and sprinkle the toasted almonds just before serving.

Notes

Use any bone-in chicken parts you like. This recipe will work with skinless or skin-on chicken.