This recipe was a contest winner in the Manischewitz family-friendly recipes contest. It is from Naylet LaRochelle of Miami, FL.
Ingredients
- 1 cup uncooked Basmati rice
- 3/4 cup finely chopped salted pistachios
- 1/3 cup Manischewitz® Clover Honey or Golden Honey
- 4 skinless, boneless chicken breast halves
- 4 tablespoons olive oil, divided
- 1 cup shredded carrots
- 1/2 cup currants or raisins
- 2 tablespoons chopped cilantro leaves
- 14 oz Manischewitz® Vegetable Broth
- Pepper
- Salt
Preparation
- 1 Preheat oven to 350.
- 2 Line a large baking sheet with parchment paper.
- 3 In a medium saucepan, bring to boil Manischewitz Vegetable Broth.
- 4 Stir in Basmati rice and season with salt to taste.
- 5 Cover reduce heat and simmer for about 20 minutes or until all broth is absorbed.
- 6 Transfer to bowl and fluff with fork. Let cool.
- 7 Meanwhile, stir together pistachios and Manischewitz honey. Set aside.
- 8 Season chicken with salt and pepper to taste.
- 9 Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat.
- 10 Cook chicken, turning once, for about 3-5 minutes, or until just lightly browned.
- 11 Remove chicken from heat and place chicken in a single layer on the lined baking sheet.
- 12 Top with pistachio-honey mixture, dividing equally among chicken.
- 13 Bake chicken for 7-10 minutes, or until chicken is completely cooked through and juices run clear.
- 14 Meanwhile, add the carrots, raisins, cilantro, and remaining 2 tablespoons olive oil to Basmati rice.
- 15 Season with salt to taste.
- 16 Stir until ingredients are well combined.
- 17 When ready to serve, transfer rice to a large serving bowl add chicken to bowl. Serve immediately.
