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Spiced Ground Chicken with Currants and Pistachios

Spiced Ground Chicken with Currants and Pistachios

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

Ground or minced meat with aromatic spices is common to cuisines across the globe. Take, for instance, Latin American picadillo, Indian keema and all-American chili. Store-bought spice blends pack tons of flavor—and plenty of convenience—in a single jar. For this dish, we use either garam masala or za’atar to robustly season mild-tasting ground chicken. Serve with warm flatbread alongside.

Ingredients
  • 1

    pound ground chicken

  • ¼

    cup dried currants OR dried cranberries

  • 2

    tablespoons tomato paste

  • 1

    1 tablespoon garam masala OR za'atar, plus more to serve

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • ¼

    cup roasted pistachios OR toasted slivered almonds OR toasted pine nuts

  • Optional garnish: Sliced radishes OR baby arugula

In a large skillet, combine the chicken, currants, tomato paste and garam masala. Season with salt and pepper, add enough water to barely cover the mixture, then drizzle with oil. Simmer, uncovered and stirring occasionally to break up the meat, until the chicken is tender and the mixture is saucy, 15 minutes. Season with salt, pepper and additional garam masala. Serve sprinkled with nuts and drizzled with oil.

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