Roast Chicken with Pine Nut and Raisin Pilaf

Name: Roast Chicken with Pine Nut and Raisin Pilaf
Yield: serves 4 to 6
Ingredients: 1 large chicken; 2 tablespoons extra virgin olive oil; Salt and pepper; 2 cups basmati or long-grain rice; 1 large onion, chopped; 3 tablespoons sunflower oil; 1/2 cup pine nuts; 3 cups chicken stock (or use 1 1/2 bouillon cubes); 1/2 teaspoon ground allspice; 1 teaspoon ground cinnamon; Salt and pepper; 3 tablespoons currants or tiny black raisins; 1/2 to 2/3 stick (4 to 5 1/2 tablespoons) butter, cut into small pieces

December 9, 2011

Many of the dishes popular in the court kitchens in Constantinople during the Ottoman period spread throughout the empire. This pilaf is one of the classics that you find in all the cities that were once the outposts of the empire. It goes particularly well as an accompaniment to roast chicken and it also often forms a stuffing for the bird.

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