| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Moroccan |
Flowers, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Rice, long grain 2 cups |
|
|
450 g |
| 2 |
T |
Vegetable oil |
| 3 |
|
Scallions, spring onions |
| 1 |
|
Onion, finely chopped |
| 2 |
oz |
Dried apricots, 50 g chopped |
| 2 |
oz |
Pistachio nuts, shelled 50 g |
| 2 |
oz |
Pine kernels, pine nuts 50 g |
| 1 |
t |
Cinnamon, groundup to 2 tsp |
| 1 |
|
Chicken, 3 lb/1.4 kg |
|
|
skinned boned & cut in |
|
|
strips |
|
|
Sea salt & black pepper |
| 1 |
t |
Rose water |
| 1 |
t |
Rose petals, heaped highly |
|
|
scented |
| 1 |
t |
Marigold petals, heaped * |
INSTRUCTIONS
Make certain you use a pot marigold (Calendula) rather than an African
marigold (Tagetes) Cook the rice in boiling, salted water for 15-20
minutes, or until just tender; it should still be a little chewy. Heat
1 tbsp oil in a frying pan, put in the onions and fry quickly for 2
minutes. Add the apricots, pistachios, pine kernels, sprinkling them
with cinnamon as they cook. Using a slotted spoon, remove the mixture
from the pan and stir into the rice. Cover and keep warm. Heat the
remaining oil, put in the chicken strips and fry quickly, sprinkling
with a little more cinnamon. Do not overcook the chicken, which should
be tender and juicy. Mix the cooked chicken into the rice, season if
necessary and spread the mixture in a wide shallow dish. Sprinkle with
rose water and decorate with the rose and marigold petals. Serve at
once. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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