Herbed Chicken Pilaf

• 1 cup basmati rice
• 1 tbsp. olive oil
• 1 1/2 cups thinly sliced leeks (about 2 medium)
• 1 sweet red pepper seeded and cut into 1/2 in. pieces
• 2 cloves garlic, minced
• 1 tsp. turmeric
• 3/4 tsp ground allspice
• 1/4 tsp. each hot pepper flakes, freshly grated nutmeg, salt and pepper
• 2 cups chicken stock
• l lb. boneless, skinless chicken thighs, trimmed of excess fat and cut into
• 1 inch pieces.
• 1/3 cup currants
• 1/3 cup chopped fresh mint leaves
• 1/4 cup chopped fresh dill
• 1 tbsp fresh lemon juice
• 1/4 cup toasted pine nuts.

Put rice in a strainer, then rinse under cold running water, until the water draining runs clear. Set rice aside in strainer.

Preheat the oven to 400oF. Heat oil in a 10 cup flameproof casserole or shallow Dutch oven over medium heat. Add leeks, red pepper and garlic, then cook, stirring, for about 5 minutes, until leeks are softened. Stir in turmeric, allspice, hot pepper flakes, nutmeg, salt and pepper, then cook, stirring, for 1 minute.

Add basmati rice, stirring to coat with ingredients in casserole. Stir in stock, then bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole. Stir in chicken and currants, then return to a boil. Put lid on casserole, then transfer to oven and cook for 20 to 25 minutes, until rice is tender and liquid has been absorbed, and chicken is no longer pink inside.

Remove casserole from oven. With a fork, stir in chopped mint, dill and lemon juice. Taste and add more salt and pepper if necessary. Spoon pilaf into a shallow serving dish. Sprinkle with pine nuts.