Chicken Pilaf With Pine Nuts and Currants

• 2 lbs boneless skinless chicken breasts
• 1 onion, chopped
• 1 garlic clove, minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 14 teaspoon allspice
• 14 teaspoon cumin
• 34 teaspoon salt
• 12 teaspoon pepper
• 3 cups low sodium chicken broth (reduce salt to 1/4 tsp if you are using regular stock)
• 1 12 cups long grain rice (I like Uncle Ben's converted)
• 12 cup pine nuts
• 14 cup currants

1. Chop chicken into bit size pieces.
2. Sprinkle 1/2 tsp of the salt and pepper all over chicken.
3. In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes.
4. Transfer to plate; pour off fat in pan.
5. Add butter and remaining oil to pan; heat until butter is foaming.
6. Add onion and garlic; cook for 2 minutes.
7. Stir in pine nuts and currants; cook, stirring, until the pine nuts are browned, about 3 minutes (watch carefully as they can go from brown to burnt very quickly).
8. Add rice, allspice, cumin and remaining salt, cook for 2 minutes, stirring to coat rice.
9. Add the chicken stock.
10. Place the chicken on top of the rice mixture, bring to a boil.
11. Reduce heat to low to very low (depending on heat of your stovetop), cover and cook until rice is tender, about 20 - 30 minutes.
12. Remove from heat and let stand, covered, for 10 minutes.
13. Fluff rice with fork.

chicken breasts, onion, garlic, extra virgin olive oil, butter, allspice, cumin, salt, pepper, chicken broth, long grain rice, nuts, currants

Taken from www.food.com/recipe/chicken-pilaf-with-pine-nuts-and-currants-428933 (may not work)