ROAST CHICKEN WITH AUTUMN PILAF
2 Tbs. cooking oil
1 pound bone-in chicken thighs
Salt and freshly ground pepper
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup brown basmati rice
½ cup wheat berries
¼ cup dried cranberries
3 cups water or chicken broth
¼ cup chopped walnuts, toasted
Preheat oven to 350°F. Choose a large skillet that
can go on the stovetop and in
the oven (a cast iron skillet would work well). Generously
season chicken with salt
and pepper. Heat oil in skillet over medium-high heat
and brown chicken thighs for
2-3 minutes on each side. Remove chicken and set aside.
Add onion to skillet and
sauté until soft, about 5 minutes. Add garlic and
sauté for 2 more minutes. Remove skillet from heat.
Add rice, wheat berries, and cranberries then stir to
combine. Pour in broth and put chicken on top. Cover tightly
with a lid or foil. Bake for 45 minutes or until rice
mixture is tender. Sprinkle toasted walnuts on the top
and serve.
Makes 4 servings. |
