Slow Cooker Spicy Fruit and Nut Chicken Pilaf
Slow Cooker Spicy Fruit and Nut Chicken Pilaf

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker spicy fruit and nut chicken pilaf. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Slow Cooker Spicy Fruit and Nut Chicken Pilaf is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Slow Cooker Spicy Fruit and Nut Chicken Pilaf is something which I have loved my entire life.

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To get started with this recipe, we have to first prepare a few components. You can have slow cooker spicy fruit and nut chicken pilaf using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Slow Cooker Spicy Fruit and Nut Chicken Pilaf:
  1. Prepare 8 skinless chicken thighs
  2. Prepare 1 onion, red or white, thinly sliced
  3. Take 2 tbsp oil, olive or vegetable
  4. Prepare 1 tsp turmeric
  5. Make ready 350 grams long grain rice (I use easy-cook)
  6. Prepare 100 grams sultanas or raisins
  7. Take 1 liter chicken stock, from cube is fine
  8. Prepare to taste salt & pepper
  9. Make ready 100 grams macademia or cashew nuts or almonds

A rich, creamy topping made of mashed avocado, sour cream, lime juice and salt takes these spicy slow-cooker chicken tacos to the next level. Lightly toast the tortillas, if desired. Rice Pilaf with Dried Fruit and Nuts. This post may contain affiliate links to Amazon and other sides.

Steps to make Slow Cooker Spicy Fruit and Nut Chicken Pilaf:
  1. Heat oil in frying pan, add onion and fry, without colouring, until soft, drain and place in slow cooker.
  2. Place rice, sultanas, turmeric and stock in slow cooker, stir gently.
  3. Fry chicken in frying pan until sealed and lightly coloured, add to slow cooker. You can use boneless thighs if you prefer.
  4. Cook on low for 3-4 hours, high for 1 1/2 - 2 hours. Add more stock if required during cooking, check chicken is cooked through. Check rice is cooked too.
  5. Dry-fry the nuts in a frying pan until golden.
  6. Check seasoning of chicken, add salt & pepper to taste. Remove chicken, gently fork through rice to fluff up.
  7. Place rice on plate, put chicken on top, and sprinkle nuts over. You can stir nuts into rice at step 6 if you like.
  8. You can substitute pine nuts

Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Ottoman-Style Chicken Pilaf with Pine Nuts, Currants, and Herbs. This Chicken Pilaf recipe is an easy to make one pot recipe that is flavored with currants, all spice and pine nuts. While in the recipe below, I cook my chicken from scratch, It is also a great way to use leftover chicken for a filling and. Evoke the Middle East with our veggie harissa cauliflower pilaf with a heady combination of fruit, nuts and spice.

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