Moroccan Chicken with Pistachios, Apricots, Roses, & Marigolds
Yield
4 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
long grain rice
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | each |
scallions, spring or green onions
spring onions |
|
| 1 | each |
onions
finely chopped |
|
| 2 | ounces |
apricots, dried
or 50 g, chopped |
|
| 2 | ounces |
pistachio nuts
or 50 g, shelled |
|
| 2 | ounces |
pine nuts
or 50 g |
|
| 1 | teaspoon |
cinnamon
up to 2 tsp |
|
| 3 | pounds |
chicken breast halves, boneless, skinless
1 inch strips |
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 1 | teaspoon |
rosewater
|
*
|
| 1 | teaspoon |
primrose petals
rose petals, heaped and lightly scented |
* |
| 1 | teaspoon |
primrose petals
marigold metals, heaped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
long grain rice
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | each |
scallions, spring or green onions
spring onions |
|
| 1 | each |
onions
finely chopped |
|
| 57.8 | ml/g |
apricots, dried
or 50 g, chopped |
|
| 57.8 | ml/g |
pistachio nuts
or 50 g, shelled |
|
| 57.8 | ml/g |
pine nuts
or 50 g |
|
| 5 | ml |
cinnamon
up to 2 tsp |
|
| 1.4 | kg |
chicken breast halves, boneless, skinless
1 inch strips |
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 5 | ml |
rosewater
|
*
|
| 5 | ml |
primrose petals
rose petals, heaped and lightly scented |
* |
| 5 | ml |
primrose petals
marigold metals, 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 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.
