Chicken and Basmati Rice Pilau with Saffron, Spinach, and Cardamom

Chicken and Basmati Rice Pilau with Saffron, Spinach, and Cardamom
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon black pepper
  • 2 teaspoons chopped peeled fresh ginger
  • Cooking spray
  • 10 skinless, boneless chicken thighs (about 1 1/4 pounds)
  • 1 cup shredded carrot
  • 2 cups vertically sliced onion
  • 1 ½ cups uncooked basmati rice
  • + 10 more ingredients
    • ¾ cup dried lentils
    • 1 teaspoon salt
    • ½ teaspoon grated orange rind
    • ½ cup blanched almonds
    • 2 ½ cups warm fat-free, less-sodium chicken broth
    • 1/8 teaspoon saffron threads, crushed
    • 4 cardamom pods, lightly crushed
    • 1 (6-ounce) package fresh baby spinach, coarsely chopped
    • 1 teaspoon butter
    • ½ cup fresh orange juice (about 1 orange)

Cover rice with cold water. Let stand for 20 minutes. Drain and rinse the rice with cold water. Drain.Sort and rinse lentils. Place lentils in a small saucepan; cover with water to 2 inches above lentils. Bring to a boil. Reduce heat; simmer 20 minutes or until almost tender. Drain.Heat a large n...

View full recipe at My Recipes

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