Chicken Pilaf with Nuts and Candied Orange Peel

Description
Serves 6

Ingredients

 * zest of 3 large oranges, cut into ¼-inch-wide strips
 * ¼ cup olive oil
 * 1 chicken (3½ pounds), well rinsed, patted dry, and cut into serving size pieces
 * 3 large onions, sliced into rings
 * ½ teaspoon ground turmeric
 * small pinch of cinnamon
 * salt and freshly ground black pepper, to taste
 * 4¾ cups water
 * 6 tablespoons (¾ stick) unsalted butter, cut into pieces
 * 2 cups long-grain rice
 * ¾ cup sugar
 * ⅔ cup slivered almonds
 * ⅔ cup shelled pistachio nuts

Directions

 * 1) Blanch the orange zest in boiling water for 1 minute.
 * 2) Rinse under cold running water and blanch once more for 1 minute.
 * 3) Place in a colander to drain and set aside.
 * 4) Heat the oil over medium-high heat in a large, heavy casserole.
 * 5) Add the chicken pieces, a few at a time, turning them to brown evenly on all sides.
 * 6) Remove the chicken pieces to a heated platter and drain off all but 2 tablespoons of oil.
 * 7) Add the onions to the casserole and saute until light golden, about 10 minutes.
 * 8) Stir in the turmeric, cinnamon, and salt and pepper, then return the chicken to the casserole.
 * 9) Add 4 cups of the water and bring to a boil.
 * 10) Reduce the heat to low, cover, and simmer until the chicken is almost tender, about 30 minutes.
 * 11) Turn the heat up to high and let the liquid boil, uncovered, for 1 minute.
 * 12) Stir in 4 tablespoons of the butter and the rice, reduce the heat to low, and simmer, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes.
 * 13) Meanwhile, make the syrup.
 * 14) Combine the sugar and the remaining ¾ cup water in a small saucepan.
 * 15) Bring to a boil, stirring, then reduce the heat to low and cook until the sugar is completely dissolved, about 5 minutes.
 * 16) Melt the remaining 2 tablespoons of butter in a medium-size skillet over medium low heat.
 * 17) Add the nuts and the orange zest and stir for 4 to 5 minutes.
 * 18) Add the syrup and cook until the syrup is somewhat reduced, about 10 minutes.
 * 19) To serve, spoon the rice and the chicken onto a decorative serving platter and mix with two-thirds of the nut mixture.
 * 20) Scatter the rest of the mixture over the pilaf.