nile delta chicken with sweet and savory pilaf

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  • add   2 T. Fresh Mint, chopped
  • add   1 t. Lemon Juice
  • add   1/4 C. Cold Water
  • add   1 T. Cornstarch
  • add   1/3 C. Chopped Dates
  • add   1 - 15 oz. Can Black-eyed Peas, drained
  • add   4 Slices Bacon
  • add   1 - 14 1/2 oz. Can Chicken Broth
  • add   2 Large Cloves Garlic, minced
  • add   1/2 C. Onion, chopped
  • add   2/3 C. Rice
  • add   5 T. Extra Virgin Olive Oil, divided
  • add   3 T. Bottled Roasted Garlic Vinaigrette
  • add   8 Boneless, Skinless Chicken Thighs
  • add   1/2 t. Freshly Ground Black Pepper, divided
  • add   1 1/2 t. Salt, divided
  • add   1 T. Cilantro, chopped
  • add   1 t. Ground Turmeric, divided
  • add   1 t. Garlic Powder
  • add   1 t. Crushed Coriander Seed


  1. Heat oven to 350º F. In a small bowl, mix together crushed coriander seed, garlic powder, 1/2 t. ground turmeric, cilantro, 1/2 t. salt and 1/4 t. freshly ground black pepper. Brush chicken thighs with vinaigrette on all sides and sprinkle with spice mixture. Heat 3 T. olive oil in a large skillet. Brown chicken thighs about 2-3 minutes until browned. Remove to a baking dish and bake in 350º oven for 35-45 minutes until tender. Meanwhile, wipe out skillet and heat 1 T. olive oil and add rice. Saute rice until cream colored. Add remaining 1 T. olive oil, onions and garlic and continue to saute for several minutes until onion is translucent. Add chicken broth, remaining 1/2 t. ground turmeric, 1 t. salt and 1/4 t. black pepper. Cover and simmer for about 20 minutes or until liquid is absorbed and rice is tender. Meanwhile, fry bacon until crisp. Drain, crumble and set aside. Add drained black-eyed peas, dates and crumbled bacon to rice mixture and continue to cook for a minute or two until heated through. Drain drippings from baked chicken into a skillet. In a small bowl, mix together cornstarch and cold water and add to drippings. Heat until thickened and bubbly. Stir in lemon juice. Spoon rice pilaf onto serving platter. Place chicken pieces over rice. Spoon sauce over chicken. Sprinkle with chopped fresh mint. Makes 4 servings.

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