Description Edit

Serves 6

Ingredients Edit

Directions Edit

  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.
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