Roasted Chicken With Rice Pilaf

• 6 chicken thighs bone in and skin on
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter unsalted
• 1/4 cup shallots finely chopped
• 2 cups basmati rice rinsed and drained
• 2 1/2 cups chicken stock
• 1/2 teaspoon salt
• 12 stalks asparagus trimmed
• 1 1/2 cups cilantro fresh
• 1/2 cup pistachios shelled and salted
• 2 cloves garlic fresh
• 1/2 cup olive oil
• 2 teaspoons lemon zest fresh
• 1/4 cup Parmesan cheese grated

1. Set KitchenAid(R) Multi-Cooker with Stir Tower to Sear 450 F.
2. Season chicken with salt and pepper.Sear in batches, skin side down for 6 to 8 minutes each, turning halfway through cooking, until they turn deep golden brown on all sides.
3. Remove chicken and place on plate to rest . Set Multi-Cooker to Manual with the temperature set to 330 u0b0F. Turn Stir Tower to Speed 2. Add butter and shallots; cook until translucent, about 1 to 2 minutes. Add rice, and increase temperature to 350 u0b0F. Cook until grains are separated and begin to crackle, about 5 to 6 minutes.
4. Add stock and salt, stirring until blended. Remove Stir Tower. Set unit to Manual 325 u0b0F. Return chicken to Cooking Pot and cook, covered, for 12 to 15 minutes, or until liquid is absorbed and rice is cooked through. Add Steam Basket filled with asparagus during last 6 minutes of cooking.
5. While chicken and rice are cooking, place all Pistachio Pesto ingredients in blender; blend until smooth. Serve chicken with rice and drizzle with pesto.

chicken thighs, salt, pepper, butter, shallots, basmati rice, chicken stock, salt, stalks, cilantro fresh, pistachios, garlic, olive oil, lemon zest fresh, parmesan cheese

Taken from www.yummly.com/recipe/Roasted-Chicken-with-Rice-Pilaf-2146020 (may not work)