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Moroccan Chicken With Pistachios,apricots,roses & Marigolds

Moroccan Chicken With Pistachios,apricots,roses & Marigolds comes together with Vegetable Oil, Cinnamon Ground Up To, and Rose Water. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Make certain you use a pot marigold (Calendula) rather than an African marigold (Tagetes) Cook the rice in boiling, salted water for 15-20 minutes, or until just tender; it should still be a little chewy.

2. 2

   Heat 1 tbsp oil in a frying pan, put in the onions and fry quickly for 2 minutes.

3. 3

   Add the apricots, pistachios, pine kernels, sprinkling them with cinnamon as they cook.

4. 4

   Using a slotted spoon, remove the mixture from the pan and stir into the rice.

5. 5

   Cover and keep warm.

6. 6

   Heat the remaining oil, put in the chicken strips and fry quickly, sprinkling with a little more cinnamon.

7. 7

   Do not overcook the chicken, which should be tender and juicy.

8. 8

   Mix the cooked chicken into the rice, season if necessary and spread the mixture in a wide shallow dish.

9. 9

   Sprinkle with rose water and decorate with the rose and marigold petals.

10. 10

    Serve at once.