Chicken Orzo Pilaf

Name: Chicken Orzo Pilaf
Prep time: 10 min
Cook time: 45 min
Ingredients: ½ cup yogurt; 2 tomatoes; ½ cup chopped cilantro; 1 (2-inch) piece ginger; 2 cloves garlic; 2 green chilies; 2 pounds boneless skinless chicken (I use thighs); 1/3 cup oil; 3 onions , thinly sliced; 2 (2-inch) cinnamon sticks, broken into smaller pieces; 2 or 3 green cardamom pods; 3 cloves; 1 cup orzo; 2½ cups chicken broth; 1 teaspoon saffron; 1 tablespoon oil or butter; 1 tablespoon sliced almonds; 1 tablespoon pine nuts; 1 tablespoon finely chopped fresh mint

Chef

Rinku Bhattacharya

View

Cookbook

Spices & Seasons: Simple, Sustainable Indian Flavors

Published by Hippocrene Books, Inc.

View

This image courtesy of Rinku Bhattacharya

This recipe is a very flavorful skillet dish made with orzo instead of rice. Adding in a finish of mint and pine nuts gives it a rather Middle Eastern touch. This dish can be very easily made with brown or white rice, depending on your preference of grain.

Serves6

Preparation Time10 min

Preparation Time - Text10 minutes plus at least 2 hours marinating time

Cooking Time45 min

Cooking Time - Text45

Cooking MethodSauteeing

CostModerate

Total Timeunder 4 hours

One Pot MealYes

OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationSoy Free

EquipmentBlender

MealDinner

Taste and TextureMeaty, Savory, Spiced

Ingredients

½ cup yogurt
2 tomatoes
½ cup chopped cilantro
1 (2-inch) piece ginger
2 cloves garlic
2 green chilies
2 pounds boneless skinless chicken (I use thighs)
1/3 cup oil
3 onions, thinly sliced
2 (2-inch) cinnamon sticks, broken into smaller pieces
2 or 3 green cardamom pods
3 cloves
1 cup orzo
2½ cups chicken broth
1 teaspoon saffron
1 tablespoon oil or butter
1 tablespoon sliced almonds
1 tablespoon pine nuts
1 tablespoon finely chopped fresh mint

Instructions

To marinate the chicken: Place the yogurt, tomatoes, cilantro, ginger, garlic, and green chilies in a blender and puree. Place the chicken in a bowl and toss with the marinade to coat. Set aside for at least 2 hours.
Heat the oil in a large skillet. Add the onions and cook, stirring occasionally, until they soften and turn a golden shade of brown, about 10 minutes. Stir in the cinnamon sticks, cardamom pods, and cloves.
Add the chicken with marinade and cook, stirring occasionally, for 6 to 7 minutes, until the mixture is somewhat dry.
Stir in the orzo and broth and bring to a simmer and cook for about 6 minutes.
Stir in the saffron and turn off the heat. Cover and let this rest for 20 minutes (by now the mixture should be soft and pale brown).
For the finish: Heat the oil and stir in the almonds and pine nuts and cook until pale golden. Stir in the mint. Add to the pilaf and serve immediately.