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Moroccan Chicken With Pistachios,apricots,roses & Marigolds

Title: MOROCCAN CHICKEN WITH PISTACHIOS,APRICOTS,ROSES & MARIGOLDS is a home-style recipe. Serves 6. Categories: Poultry, Flowers 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 Pistach...

Ingredients

• 2 tbsp
• 3 pc
• 1 pc
• 2 oz
• 2 oz
• 2 oz
• 1 tsp
• 1 pc

Method (preview)

1. 1

   Skinned, boned & cut in -strips

2. 2

   Scented 1 ts Marigold petals; heaped

3. 3

   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.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Cover and keep warm.

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    Serve at once.