Chicken with Tomato Pilaf

• 1 1/2 cups basmati or long-grain rice
• 1 pound ripe tomatoes, peeled
• 1 chicken bouillon cube
• 2 teaspoons sugar
• Salt and black pepper
• 1/2 stick (4 tablespoons) butter, cut in small pieces
• 4 boneless, skinless chicken pieces, breasts or thighs
• 1 tablespoon sunflower oil
• 2 tablespoons butter
• Salt and black pepper
• 2 tablespoons chopped flat-leaf parsley
• To garnish: 1 lemon, quartered, or sumac

1. Start by making the tomato pilaf.
2. If using basmati, wash the rice by pouring cold water over it in a bowl, stir well, and leave to soak for a few minutes, then strain and rinse under cold water.
3. Quarter the tomatoes, remove the hard white bits near the stem end, then liquefy the tomatoes in the food processor.
4. Measure the resulting tomato juice and add enough water to make it up to 2 2/3 cups.
5. Pour it into a pan, add the crumbled stock cube, the sugar, and a little salt and pepper and bring to the boil.
6. Add the rice and stir well.
7. Simmer, covered, over low heat, for 18 to 20 minutes, until the rice is tender and the liquid absorbed.
8. (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.)
9. Do not stir during the cooking, but add a little extra water if it becomes too dry.
10. Fold in the butter pieces.
11. Taste and add salt and pepper if necessary.
12. While the rice is cooking, cut the chicken into 1 1/2-inch pieces.
13. Heat the oil and butter in a skillet and saute the chicken for 6 to 8 minutes, until lightly browned, adding salt and pepper, turning the pieces over once.
14. Sprinkle the chicken with parsley and serve with lemon quarters or with sumac to sprinkle over, accompanied by the rice.

basmati, tomatoes, chicken, sugar, salt, butter, chicken, sunflower oil, butter, salt, flatleaf, lemon

Taken from www.epicurious.com/recipes/food/views/chicken-with-tomato-pilaf-373045 (may not work)