Moroccan Chicken With Pistachios, Apricots, Roses And Marig

Recipe Ingredients

1 lb	454g / 16oz	Rice - long grain, 2 cups
		- 450 gram
2 tablespoons	30ml	Vegetable oil
3		Scallions - spring onions
1		Onion - finely chopped
2 oz	56g	Dried apricots;50 g - chopped
2 oz	56g	Pistachio nuts - shelled 50 g
2 oz	56g	Pine kernels - pine nuts 50 g
1 teaspoon	5ml	Cinnamon - ground, up to 2 tsp
1		Chicken - 3 lb/1.4 kg
		Boned and cut in - strips
		Sea salt and black pepper
1 teaspoon	5ml	Rose water
1 teaspoon	5ml	Rose petals; heaped - highly
1 teaspoon	5ml	Marigold petals - heaped *

Recipe 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.

Source:
RECIPE FOR HEALTH SHOW #RHJ017

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