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Moroccan Chicken with Pistachios, Apricots, Roses and Marigolds















Trans-fat Free


1 pound rice
long grain, 2 cups
2 tablespoons vegetable oil
3 each scallions, spring or green onions
1 each onions
finely chopped
2 ounces apricots
2 ounces pistachio nuts
2 ounces pine kernels
pine nuts
1 teaspoon cinnamon
ground, up to 2 teaspoons
3 pounds chicken
up to 3 1/2 lbs. 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 *


*Make certain you use a pot marigold (Calendula) rather than an African marigold (Tagetes).

Cook the rice in boiling, salted water for 15 to 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 346g (12.2 oz)
Amount per Serving
Calories 78727% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 202mg 67%
Sodium 202mg 8%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 9%
Sugars g
Protein 145g
Vitamin A 7% Vitamin C 6%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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