🫙 From the Spice Rack
Moroccan Chicken with Pistachios,Apricots,Roses & Marigolds
1 lb Rice, long grain; 2 cups -450 g 2 tb Vegetable oil 3 ea Scallions; spring onions 1 ea Onion; finely chopped 2 oz Dried apricots;50 g, chopped 2 oz Pistachio nuts;shelled 50 g
maineasy
Ingredients8 items
Ingredients
- 1lbrice, long grain; 2 cups
- 3ea scallions; spring onions
- 1ea onion; finely chopped
- 2ozdried apricots;50 g, chopped
- 2ozpistachio nuts;shelled 50 g
- 2ozpine kernels; pine nuts 50 g
- 1tsp cinnamon, ground;up to 2 tsp
- 1ea chicken; 3 lb/1.4 kg
Directions
- 1
1 lb Rice, long grain
- 2
2 cups -450 g 2 tb Vegetable oil 3 ea Scallions
- 3
spring onions 1 ea Onion
- 4
finely chopped 2 oz Dried apricots;50 g, chopped 2 oz Pistachio nuts;shelled 50 g 2 oz Pine kernels
- 5
pine nuts 50 g 1 ts Cinnamon, ground;up to 2 tsp 1 ea Chicken
- 6
3 lb/1.4 kg -skinned, boned & cut in -strips Sea salt & black pepper 1 ts Rose water 1 ts Rose petals
- 7
heaped, highly -scented 1 ts Marigold petals
- 8
heaped * *Make certain you use a pot marigold (Calendula) rather than an African marigold (Tagetes) Cook the rice in boiling, salted water f