| 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 - jpmd44a@prodigy.com
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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