| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Moroccan | Essnce07 | 4 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1/3 | c | Blanched whole almonds |
| 1 | c | Small-diced onion |
| 1/2 | c | Small-diced carrot |
| 1/2 | ts | Cinnamon |
| 1 | c | Long grain rice |
| 3 | c | Chicken stock |
| 1/3 | c | Golden raisins |
| 2 | ts | Orange zest |
| 1/4 | ts | Cayenne pepper |
| 1 | Whole Roasted chicken; cut into quarters | |
| 2 | tb | Chopped chives |
INSTRUCTIONS
Preheat the oven to 375 degrees. Lightly oil a 1 1/2-quart oven-proof casserole dish. In a large skillet, heat the olive oil and saute the almonds until they are golden and become fragrant, about 2 minutes. Add the onions, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice and cook for 1 minute, stirring to make sure all the kernels are coated with oil. Add the stock, raisins, orange zest and cayenne pepper and bring to a boil. Place the mixture into the casserole dish and bake for 45 minutes. Remove the rice from the oven and place on a large platter. Place the roasted chicken on top of the rice. Garnish with chopped chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2232 broadcast 07-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 08-05-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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