Cranberry And Pine Nut Pilaf With Chicken - cooking recipe

Ingredients

4 tbsp butter
1 tbsp olive oil
1 None onion, finely chopped
1 stalk celery, finely chopped
10.5 oz basmati rice, rinsed, drained
1 None bay leaf
1 None cinnamon stick
4 cups chicken stock
1 lb chicken breast fillets
1 cup dry white wine
1/2 cup dried cranberries
1/3 cup pine nuts, toasted
1 tbsp lemon juice

Preparation

Melt 2 tbsp butter and 1/2 tbsp oil in a medium saucepan. Cook onion and celery, stirring, until celery has softened. Add rice, bay leaf and cinnamon stick. Cook, stirring, for 2 mins. Add stock and 2/3 cup water. Bring to a boil then reduce heat and simmer, covered, for 15 mins, or until rice is tender and liquid is absorbed.
Meanwhile, heat remaining oil in a large frying pan. Cook chicken until browned and cooked through. Remove from heat and cover to keep warm.
Add wine to frying pan. Bring to a boil then reduce heat and simmer until liquid is reduced by 1/2. Stir in cranberries and remaining butter. Add to rice mixture and stir until combined.
Fluff pilaf with a fork then stir in nuts and lemon juice. Serve with sliced chicken.