2 chicken breasts, diced
4 T butter, divided
1 c rice
1/3 c shireh (browned vermicelli – see Pilaf for methods)
2 c chicken broth (or water or a combination)
salt and pepper
10 dried apricots, diced
3 T currants
3 T slivered almonds
3 T pistachios
- Start by dicing your chicken into bite-sized pieces. Mine were actually a little larger than necessary this time. You could also use leftover cooked chicken.
- Cook the chicken in 3T of the butter, stirring frequently to prevent sticking. Because the pieces are small, this should just take a few minutes. If you would like to actually brown the chicken, reduce the amount of butter to just 1T to start, adding the other 2 as needed or at the end. You do want to use it all though, to flavor the dish.
- Stir in the rice and shireh and let that cook in the butter for a minute or so, seasoning with salt and pepper (bear in mind that your pistachios may be salted).
- Stir in the broth (and/or water) and bring up to a boil, then cover and reduce to a simmer until the rice is tender and the liquid has been absorbed.
- While the rice is cooking, heat the remaining 1T of butter and saute the apricot pieces and currants until plump and fragrant.
- Add the almonds to the fruit mixture and continue cooking until the almonds are lightly browned. If your rice is not done yet, remove the fruit/nut mixture from the heat and transfer to a small plate to prevent the almonds from burning.
- When the rice is done, fluff with a fork and transfer to a serving platter. Make an indentation in the center and fill with the fruit/nut mixture.
- Sprinkle the pistachios over the top.