baked chicken pilaf

Winged this dish- tasted good, but wasn’t pretty. Might work on that.

6 chicken thighs
1 onion, chopped
1 garlic clove, minced
1 heaping tablespoon Baharat (an Arabic spice blend from the Spice Trader)
2 tbsp toasted pine nuts
1.5 cups of arborio rice
3 tbsp currants
juice from a small lemon
2-3 tbsp of olive oil
3 cups of boiling water

Preheat convection oven to 325 degrees F.

Mix lemon juice and spice blend in a small bowl.

Sauteed the onion in 1-2 tbsp olive oil until golden. Add rice, and sautee until rice begins to take on a golden colour. Place rice, onions, pine nuts and currants in 1.5-2 L ovenproof casserole dish.

Brown chicken in remaining olive oil. Add minced garlic and and stir until just cooked.

Place chicken and garlic in the ovenproof dish, on top of rice mixture. Pour spice blend over chicken, then add 2 cups of boiling water. Cover with lid or foil, and bake for 45-50 minutes, checking to see if the rice is cooked. Check the dish at 30 minutes, and if the rice looks to dry, add 1/2 cup to 1 cup more boiling water.


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