Moroccan Chicken with Pistachios, Apricots, Roses and Marigolds

60 minutes Prep: 30 minutes Cook: 30 minutes

356 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	pound	rice	long grain, 2 cups
2	tablespoons	vegetable oil
3	each	scallions, spring or green onions
1	each	onion	finely chopped
2	ounces	apricots
2	ounces	pistachio nuts	shelled
2	ounces	pine kernels	pine nuts
1	teaspoon	cinnamon	ground, up to 2 teaspoons
1 ea Chicken; 3 lb/1		chicken	3 pounds, skinned, boned, cut into strips
1	x	sea salt
1	x	black pepper
1	teaspoon	water	rose water
1	teaspoon	rose petals	heaped, highly scented
1	teaspoon	flower petals	marigold, heaped *

Directions

*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 tablespoon 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.

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Nutrition Facts

Serving Size 119g

Amount per Serving

Calories 356 18% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 6mg	0%
Total Carbohydrate 65.0g	22%
Dietary Fiber 2.0g	9%
Sugars 2.0g
Protein 7.0g	14%

Vitamin A	4%		Vitamin C	6%
Calcium	4%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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