Pilaf Stuffed Chicken With Yogurt Sauce Recipe

About this recipe

A high-protein dinner featuring tender chicken stuffed with a flavorful pilaf of rice, pine nuts, and currants, served with a creamy yogurt sauce.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 50 g Tmi Colman Pine Nuts (Chilgoza)
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 1 pc (50 g) On1Y Pepper Grinder
• 90 g Cremberie Fruit Yoghurt Strawberry Cup
• 100 g Catch Sprinklers - Iodized Table Salt
• 500 g Whole Farm Grocery Raisins 500 G

Instructions

1. 1. Melt 1/4 cup butter in a saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté until transparent, about 5 minutes.
2. 2. Stir in 3 tablespoons pine nuts and 1 cup rice. Cook, stirring frequently, until the rice is lightly browned, about 3-4 minutes.
3. 3. Add 2 tablespoons raisins, 1 tablespoon salt, a dash of pepper, and 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the water is absorbed.
4. 4. Remove the pilaf from heat and stir in 1 tablespoon melted butter. Allow the mixture to cool completely.
5. 5. Preheat the oven to 375°F (190°C).
6. 6. Spread the cooled pilaf evenly in a baking dish.
7. 7. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until heated through.
8. 8. While the pilaf is baking, prepare the yogurt sauce by mixing 3 tablespoons yogurt with a pinch of salt and pepper in a small bowl.
9. 9. Once the pilaf is cooked, let it rest for 10 minutes before serving. Serve with the yogurt sauce on the side.