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 ==
# Blanch the orange zest in boiling water for 1 minute.
# Rinse under cold running water and blanch once more for 1 minute.
# Place in a colander to drain and set aside.
# Heat the oil over medium-high heat in a large, heavy casserole.
# Add the chicken pieces, a few at a time, turning them to brown evenly on all sides.
# Remove the chicken pieces to a heated platter and drain off all but 2 tablespoons of oil.
# Add the onions to the casserole and saute until light golden, about 10 minutes.
# Stir in the turmeric, cinnamon, and salt and pepper, then return the chicken to the casserole.
# Add 4 cups of the water and bring to a boil.
# Reduce the heat to low, cover, and simmer until the chicken is almost tender, about 30 minutes.
# Turn the heat up to high and let the liquid boil, uncovered, for 1 minute.
# 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.
# Meanwhile, make the syrup.
# Combine the sugar and the remaining ¾ cup water in a small saucepan.
# Bring to a boil, stirring, then reduce the heat to low and cook until the sugar is completely dissolved, about 5 minutes.
# Melt the remaining 2 tablespoons of butter in a medium-size skillet over medium low heat.
# Add the nuts and the orange zest and stir for 4 to 5 minutes.
# Add the syrup and cook until the syrup is somewhat reduced, about 10 minutes.
# To serve, spoon the rice and the chicken onto a decorative serving platter and mix with two-thirds of the nut mixture.
# Scatter the rest of the mixture over the pilaf.
Category:Almond Recipes
Category:Chicken Recipes
Category:Kyrgyz Meat Dishes
Category:Long-grain rice Recipes
Category:Onion Recipes
Category:Orange peel Recipes
Category:Pilaf Recipes
Category:Pistachio Recipes
Category:Recipes that need photos