Rosemary Chicken with Wild Rice & Raisins

3 hours ago

3 min read

Prep Time: 15 mins	Cook Time: 45 mins
Total Time: 1 hr	Serves: 4

Some of the most interesting meals come from pairing familiar ingredients in slightly unexpected ways. In this dish, rosemary chicken and blistered tomatoes are joined by earthy wild rice and sweet raisins, creating a combination that feels both comforting and fresh. Each ingredient brings something different to the plate without requiring an elaborate sauce or complicated technique.

It’s also a particularly useful recipe for making ahead. The wild rice and dressing can be prepared in advance, while the chicken and tomatoes need only a little last-minute attention. Served warm or at room temperature, it makes an elegant but approachable supper for both weeknights and casual entertaining.

Ingredients

Wild Rice

• 1 cup (160 g) uncooked wild rice

• 3 cups (720 ml) water or low-sodium chicken broth

• ½ teaspoon kosher salt

• ⅓ cup (50 g) raisins

• 2 packed cups baby spinach

Rosemary-Thyme Chicken

• 1 pound (454 g) boneless, skinless chicken breasts

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• ½ teaspoon garlic powder

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 1 tablespoon extra-virgin olive oil

Blistered Tomatoes

• 1½ cups cherry tomatoes

• 1 teaspoon extra-virgin olive oil

• pinch of kosher salt

• freshly ground black pepper

Orange-Cider Vinaigrette

• 3 tablespoons fresh orange juice

• 1 teaspoon finely grated orange zest

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon apple cider vinegar

• ½ teaspoon Dijon mustard

• ½ teaspoon pure maple syrup

• ¼ teaspoon kosher salt

• freshly ground black pepper

For Serving

• ⅓ cup slivered almonds, toasted

• 2 tablespoons roughly chopped fresh parsley, optional

Instructions

Rinse the wild rice thoroughly under cool running water. Combine the wild rice, water or broth, and salt in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 40 to 45 minutes, or until the grains are tender and beginning to split. Drain any excess liquid if necessary.
While the rice cooks, season the chicken on both sides with the rosemary, thyme, garlic powder, salt, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes per side, depending on thickness, until golden brown and the center reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing.
Add the remaining teaspoon of olive oil to the same skillet. Add the cherry tomatoes, season lightly with salt and pepper, and cook over medium-high heat for 4 to 5 minutes, tossing occasionally, until blistered and beginning to soften. Remove from the heat.
Whisk together the orange juice, orange zest, olive oil, apple cider vinegar, Dijon, maple syrup, salt, and a few grinds of black pepper until well combined.
Once the wild rice is cooked, add the raisins and baby spinach while the rice is still hot. Gently toss, cover, and let stand for 5 minutes, until the raisins have softened slightly and the spinach has just wilted.
Add about half of the orange-cider vinaigrette and toss gently to coat. Taste before adding more; the wild rice should be lightly dressed rather than saturated.
Divide the wild rice mixture among four bowls. Arrange the sliced rosemary-thyme chicken and blistered tomatoes over the top. Spoon over a little additional vinaigrette as desired and finish with the toasted slivered almonds and parsley, if using.