Bites of seasoned chicken breast mixed in a pilaf with currants, almonds and sauteed vermicelli. I got this recipe from a student (thanks Petroula!)and it has pleased even the fussiest and most unadventurous eaters,namely my MIL and BIL, so I would recommend it whole-heartedly. It’s also very simple to make, you only dirty one pot and it makes a large amount.
Total time: 30 minutes
Prep time: 5 minutes
Cook time: 25 minutes
Yield: 6 serving(s)
Ingredients:
| 2 large chicken breasts |
| 1 medium onion |
| 1/2 teaspoon allspice |
| 1/2 teaspoon paprika |
| 1/2 teaspoon coriander |
| 1 teaspoon cumin |
| fresh ground black pepper |
| salt |
| 1/2 cup olive oil (can put a bit less) |
| 2 large chicken stock cubes (4 of the square ones) |
| 2 cups long-grain rice (bonet, par-boiled) |
| 1/2 cup currants |
| 1/2 cup blanched almond (roughly chopped) |
| 2 tablespoons butter |
| 1/2 cup vermicelli (2 or 3 nests) |
Steps:
- Cut chicken into small pieces.
- Put olive oil, into large heavy pot over low heat.
- Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper.
- Stir, cover and cook until the chicken and onion has softened.
- Add rice, stock cubes, 41/2 cups of hot water and salt to taste.
- Cover and simmer until the rice is almost cooked.
- Saute vermicelli in the 2 tbs of butter until it separates and is golden brown.
- Tip vermicelli into rice and add currants and chopped almonds.
- Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes.
- Fluff rice with fork and serve.
- NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely.
Nutrition Facts:
Calories 619.3, Fat 33.3, Saturated Fat 6.8, Cholesterol 41.3, Sodium 456.5, Carbohydrate 62.9, Fiber 3.3, Sugar 9.5, Protein 18.1