White Balsamic Marinated Chicken with Rice Pilaf, and Cauliflower with Raisins

I’ve been wanting to try cauliflower with raisins for awhile. I keep seeing it in magazines and on other food blogs. I really loved the way they tasted together.

This was a quick meal to throw together. I marinated the chicken overnight and then tossed it in the oven for a bit. It was incredibly flavorful. Even my husband, not the world’s great lover of chicken, enjoyed it.

We didn’t do this, but I was thinking this would be a great two-fer meal. Night #1–chicken, rice pilaf and cauliflower. Night or Day #2–toss everything together and add a little of your favorite vinaigrette, serve over greens.

White Balsamic Marinated Chicken with Rice Pilaf, and Cauliflower with Raisins

For Chicken:
1/2 cup white balsamic vinegar
1/4 honey
1/4 cup hot water
1 Tbsp. extra virgin olive oil
1 Tbsp. kosher salt (use a little less if using table salt)
1 sprig fresh rosemary (or 1-2 tsp. dried)
1/2 tsp. Dijon mustard
3 lbs. chicken parts (I used a whole chicken cut into 8 pieces*)

For Rice Pilaf:
2 tsp. oil, butter, or rendered chicken fat
1 small onion, diced
1 1/2 cups rice
3 cups homemade or store-bought chicken stock
1/2 tsp. salt
1 bay leaf
2 celery ribs, cut into 1/8″ slices
1/2 cup sliced almonds

For Cauliflower with Raisins:
1 head cauliflower, washed well and cut or broken into bite size florets
1/2 cup raisins
butter, oil, or rendered chicken fat
salt and pepper to taste
optional–a few tablespoons of roasted chicken drippings

Instructions:
Combine all ingredients, except for the chicken, in a large zipper lock plastic bag.  Close bag and massage it with your hands to mix everything together–making sure the honey is dissolved.  Add chicken to the bag.  Allow to marinate several hours or overnight.

Discard marinade.  Roast chicken in a roasting pan or a baking sheet lined with parchment paper at 425 degrees for about 40 minutes.  Or until chicken has reached an internal temperature of 180 degrees F. and juices run clear.

Transfer chicken to a serving platter and cover with foil.  Let chicken stand for about 15 minutes before serving.

For Rice Pilaf:
Heat oil, butter, or rendered fat in a heavy bottomed 3 quart pot. Add the onion and cook on medium-high heat, stirring frequently, until onion starts to turn golden. Add the uncooked rice and toast for a few minutes. (The rice grains will turn opaque. Don’t let them burn.) Add the stock, salt, and bay leaf. Cover and turn heat to low. Let cook for about 20 minutes, or until all the stock has been absorbed.

Meanwhile, in a skillet, heat a little more oil or fat and saute the celery until it starts to soften. Add the sliced almonds and continue cooking until they turn golden, being careful not to let them burn.

When rice has finished cooking, transfer to a serving bowl and add the celery and almonds. Serve warm.

For Cauliflower with Raisins:
Heat the fat in a large skillet and add the florets, working in batches if needed. Sprinkle with a little salt and pepper. Allow the cauliflower to brown. Add a little water, if skillet is too dry. Continue cooking until desired doneness. Add the raisins and the chicken drippings, if using, and cook for a few more minutes. Transfer to a serving bowl. Serve warm.

*To get 8 pieces, cut the chicken breast into equal halves. The pieces will generally cook at the same rate this way. Just be sure to check the temperature.