MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Moroccan Chicken w/Pistachios, Apricots, Roses & Marigold
Categories: Poultry, Rice, Nuts, Flowers
Yield: 6 Servings
1 lb Long grain rice (450 g)
2 tb Oil
3 Scallions
1 lg Onion; fine chopped
2 oz Dried apricots; chopped
- (50 g)
2 oz Pistachios; shelled (50 g)
2 oz Pine nuts (50 g)
1 ts (to 2 ts) Cinnamon; ground
3 lb Chicken; (1.4 kg) skinned,
- boned & cut in strips
Sea salt & black pepper
1 ts Rose water
1 ts Rose petals; heaped, highly
- scented
1 ts Marigold petals; heaped *
* 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 tb 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 over cook 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.
Serves 6
From:
http://www.recipesource.com
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