Shrimp and Chicken Pilaf
6 – 8
6 – 8
boneless, skinless chicken
cut into 1-inch chunks
peeled and minced
ground into 1 Tbsp hot water
g (1 lb.)
shelled and deveined
Heat a skillet over medium heat. Add the butter to melt.
Add the onion, and saute until it begins to brown.
Add the chicken pieces and salt. Saute another minute.
Add the garlic, raisins, cinnamon, cardamom, mace, cloves, and pepper.
Saute until the chicken begins to brown, about 5 minutes. Add the rice and saute 3 minutes.
Add the broth. Scrape up the pan juices, and turn it all into a small slow cooker. Cover and cook on low for 4 to 6 hours.
Twenty minutes before serving, mix the saffron dissolved in water and the shrimp into the slow cooker. Cover and cook until the shrimp are pink and completely cooked.