- Prep: 60 minutes
- Serves: 4-6
- Cook: 25 minutes
Ingredients:
For the chicken:
- 1 chicken, about 1,500-1,800 g., boiled and deboned (reserve the cooking liquid)
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 tsp. ginger, powdered
- ½ tsp. cinnamon, powdered
- ½ tsp. cumin, powdered
- 1 onion, chopped
- 50 g. raisins, golden
- 50 γρ. σταφίδες ξανθές
For the pilaf:
- 400 g. Carolina Greek rice
- 3 tbsp. butter
- 1 tbsp. olive oil
- 1 large onion, chopped
- 2 carrots, cut into small cubes
- 3 celery stalks, chopped
- 1 tsp. cinnamon, ground
- ½ tsp. cumin, ground
- 1,000-1,200 ml chicken broth
- 100 g. blanched almonds, fried (for serving)
- Salt, pepper
Execution:
For the chicken:
Brush the chicken and set aside. Heat the olive oil and butter in a wok. Add all the spices and let them cook for 30 seconds until fragrant.
Add the onion and sauté for 2 minutes. Add the boiled chicken, season with salt and pepper and sauté for 6-7 minutes, stirring until golden brown and fragrant. Add the raisins and remove from heat.
For the pilaf:
In a shallow, wide saucepan or wok, heat the butter and olive oil. Add the cinnamon and cumin and fry for 30 seconds until fragrant. Add the onion, carrots and celery, season with salt and pepper and fry for 3-4 minutes. Add the rice, stir for 2-3 minutes and add the chicken stock. Bring to a boil, reduce heat and cook until the rice has absorbed all the stock.
To serve:
Transfer the chicken to a cake pan and fill with the rice. Invert onto a large platter and sprinkle with the fried almonds.
