Entree: United States – Roast Chicken with Cherry-Pistachio Basmati Pilaf

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 2 cups (370 g) basmati rice, rinsed and drained
- 1 cup (150 g) dried cherries
- 3/4 cup (110 g) shelled pistachios, coarsely chopped
- 1 large yellow onion, about 1 cup (150 g) diced
- 3 tbsp (45 ml) olive oil
- 4 tbsp (56 g) unsalted butter
- 3 cups (720 ml) low-sodium chicken broth
- 3 cloves garlic, minced
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cinnamon
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Preheat oven to 425°F (220°C). Pat the chicken dry, rub with 1 tbsp (15 ml) olive oil, season inside and out with 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper, and place breast-side up on a rack in a roasting pan. Roast 1 to 1¼ hours, or until an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh. Remove to rest 15 minutes.
2. Meanwhile, heat 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter in a medium saucepan over medium heat. Add the diced onion and cook until soft, 6–8 minutes. Add garlic and cook 30 seconds more. Stir in basmati rice and toast 1–2 minutes.
3. Add chicken broth, dried cherries, ground cinnamon, and 1/2 tsp (1 g) salt. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered 5 minutes.
4. Fluff rice with a fork, stir in chopped pistachios, lemon juice, remaining 2 tbsp (28 g) butter, and chopped parsley. Adjust seasoning with salt and pepper.
5. Carve the rested chicken and serve over the cherry-pistachio basmati pilaf, spooning any pan juices over slices as desired.