Recipe - Moroccan Chicken With Pistachios Apricots Ros

1 pound Rice, long grain; 2 cups
450 g
2 tablespoon Vegetable oil
3 Scallions; spring onions
1 Onion; finely chopped
2 ounce Dried apricots;50 g, chopped
2 ounce Pistachio nuts;shelled 50 g
2 ounce Pine kernels; pine nuts 50 g
1 teaspoon Cinnamon, ground;up to 2 tsp
1 Chicken; 3 lb/1.4 kg
skinned, boned & cut in
strips
Sea salt & black pepper
1 teaspoon Rose water
1 teaspoon Rose petals; heaped, highly
scented
1 teaspoon Marigold petals; heaped *

*Make certain you use a pot marigold (Calendula) rather than an African
marigold (Tagetes) Cook the rice in boiling, salted water for 1520
minutes, or until 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 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini