Chicken and Rice with Almonds & Craisins

Fresh chicken from Highland Orchards served as the protein for my Persian-inspired pilaf for Tu B’Shevat.

To really make it Persian I would have used barberries instead of cranberries, but I did not think of that until too late to soak them. If you don’t have advieh, you can use allspice and cinnamon unequal parts. It is a subtle difference, but I prefer advieh.


This looked and smelled wonderful. And it was quite easy to prepare, so, enjoy!


Chicken and Rice with Almonds & Craisins

Adapted from Chicken Pilaf with Nuts and Craisins by Gitta Bixenspanner

1/3 tsp Kosher salt

1/4 tsp pepper

1 1/2 lb  chicken skinless, boneless chicken breasts (from Highland Orchards)

2 Tbs extra virgin olive oil

1 small onion, chopped

1 clove garlic, minced

1/4 cup slivered almonds

¼ cup craisins or soaked barberries

3/4 cups basmati rice

1/2 tsp advieh

¼ tsp ground cumin

1 cup chicken stock

3/4 cup water


Sprinkle salt and pepper all over chicken.


In large nonstick skillet, heat half of the oil over medium-high heat, brown chicken, about 10 minutes. Transfer to plate.


In same pot sauté onion and garlic for 10 minutes or until brown; adding some oil if needed.


Stir in almonds and craisins; cook, stirring, until nuts darken, about 3 minutes.


Add rice, advieh, cumin and remaining salt; cook for 2 minutes, stirring to coat grains.


Add stock and water. Nestle chicken in rice mixture; bring to boil. Reduce heat to low, cover and cook until rice is tender and juices run clear when chicken is pierced, about 30 minutes (check after 20 minutes, you may need to add water or push the rice down into the liquid). Remove from heat; let stand, covered, for 10 minutes. Fluff rice with fork.



Serves 4.





Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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