Recipe of the Week! Chicken Pilaf for Hungry Kids & People

1. In a stockpot, combine the chicken thighs, stock, rice, garlic, butter, salt, fennel seeds, cardamom, and bay leaves. Bring the mixture to a boil over high heat, turn the heat to low and simmer.

2. In a small sauce pan, toast the orzo over medium high heat, stirring regularly, until lightly brown and fragrant, 5 to 7 minutes. Add the toasted orzo to the pot with the rice mixture, give it a stir to combine, cover the pot with a lid, an let it cook, undistributed, for 17 to 20 minutes, or until the stock is absorbed, the rice and past are tender, and the chicken is white and fully cooked. Turn off the heat.

3. Add the spinach and peanuts to the pot, cover with the lid, and let to steam for 2 minutes, until the spinach is wilted. Remove the cover and stir until the peanuts are fully mixed into the piled. Remove and discard the bay leaves.

4. Remove the bones from the chicken thighs. Divide the pilaf among four plates, top each with a piece of chicken, and serve.

Ingredients

4 bone in chicken thighs

3 cups of chicken broth

1 1/2cups of balsamic rice

8 garlic cloves

1/2 tablespoon salt

1 teaspoon fennel leaves, 1/2 teaspoon ground cardamom, 2 bay leaves

1/2 cup Orzo

4 Oz Spinach

1/2 Cup dry roasted peanuts run through food procesor