Subj : 1/26 Nat Pistachio Day 3
To   : All
From : Dave Drum
Date : Mon Jan 24 2022 21:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moroccan Chicken w/Pistachios, Apricots, Roses & Marigold
 Categories: Poultry, Rice, Nuts, Flowers
      Yield: 6 Servings
 
      1 lb Long grain rice (450 g)
      2 tb Oil
      3    Scallions
      1 lg Onion; fine chopped
      2 oz Dried apricots; chopped
           - (50 g)
      2 oz Pistachios; shelled (50 g)
      2 oz Pine nuts (50 g)
      1 ts (to 2 ts) Cinnamon; ground
      3 lb Chicken; (1.4 kg) skinned,
           - boned & cut in strips
           Sea salt & black pepper
      1 ts Rose water
      1 ts Rose petals; heaped, highly
           - scented
      1 ts 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 15-20 minutes,
  or until just tender; it should still be a little chewy.
  
  Heat 1 tb 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 over cook 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.
  
  Serves 6
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I need a tax person who's not afraid of prison.

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