Fruity Rice Pilaf with California Prunes and Grilled Chicken Skewers - Taste USA

Fruity Rice Pilaf with California Prunes and Grilled Chicken Skewers

  • Duration
  • Serving

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.

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