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Ingredientes
- 1 lb Rice, long grain, 2 c. 450 g
- 2 Tbsp. Vegetable oil
- 3 x Scallions, spring onions
- 1 x Onion, finely minced
- 2 ounce Dry apricots,50 g, minced
- 2 ounce Pistachio nuts,shelled 50 g
- 2 ounce Pine kernels, pine nuts 50 g
- 1 tsp Cinnamon, grnd,up to 2 tsp
- 1 x Chicken, 3 lb/1.4 kg skinned, boned & cut in strips
- Â Â Sea salt & black pepper
- 1 tsp Rose water
- 1 tsp Rose petals, heaped, highly scented
- 1 tsp Marigold petals, heaped *
Direcciones
- *Make certain you use a pot marigold (Calendula) rather than an African marigold (Tagetes) Cook the rice in boiling, salted water for 15-20 min, or possibly till just tender; it should still be a little chewy. Heat 1 tbsp oil in a frying pan, put in the onions and fry quickly for 2 min.
- Add in the apricots, pistachios, pine kernels, sprinkling them with cinnamon as they cook. Using a slotted spoon, remove the mix from the pan and stir into the rice. Cover and keep hot. Heat the remaining oil, put in the chicken strips and fry quickly, sprinkling with a little more cinnamon. Don't overcook the chicken, that should be tender and juicy. Mix the cooked chicken into the rice, season if necessary and spread the mix 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
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 6 servings | |
| Calories 826 | |
| Calories from Fat 363 | 44% |
| Total Fat 40.41g | 51% |
| Saturated Fat 9.87g | 39% |
| Trans Fat 0.12g | |
| Cholesterol 154mg | 51% |
| Sodium 179mg | 7% |
| Potassium 643mg | 18% |
| Total Carbs 66.39g | 18% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.52g | 2% |
| Protein 46.1g | 74% |
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