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Moroccan Chicken with Pistachios, Apricots, Roses, & Marigolds

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Submitted by ladygrey

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

2 473
CUPS ML LONG GRAIN RICE
2 3E+1
TABLESPOONS ML VEGETABLE OIL
3 3
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
spring onions
1 1
EACH EACH ONIONS
finely chopped
2 57.8
OUNCES ML/G APRICOTS, DRIED
or 50 g, chopped
2 57.8
OUNCES ML/G PISTACHIO NUTS
or 50 g, shelled
2 57.8
OUNCES ML/G PINE NUTS
or 50 g
1 5
TEASPOON ML CINNAMON
up to 2 tsp
3 1.4
1 1
X X SEA SALT *
1 1
X X BLACK PEPPER
ground *
1 5
TEASPOON ML ROSEWATER *
1 5
TEASPOON ML PRIMROSE PETALS
rose petals, heaped and lightly scented *
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 502g (17.7 oz)
Amount per Serving
Calories 1088 23% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 289mg 96%
Sodium 261mg 11%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 16%
Sugars g
Protein 231g
Vitamin A 10% Vitamin C 8%
Calcium 11% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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