Recipe for Rice and Chicken Pilaf with Dried Currants, Toasted Almonds 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl olive oil
1 x onion cut through
root end into 1/4"-thick wedges
12 oz boneless skinless chicken thighs cut crosswise
into 1/4"-wide strips
Salt to taste
Freshly-ground black pepper to taste
1 x garlic clove minced
1/2 cup arborio rice
(or medium-grain white rice)
1/4 cup dried currants
2 x cinnamon sticks broken in half
4 cup canned low-salt chicken broth
Instructions:
Instructions: Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and saute until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; saute until chicken is no longer pink, about 4 minutes.

Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.

This recipe yields 4 (main-dish) servings.

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