Recipe by joanna_giselle
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.
Top Review by Retro Kali
Really, really good. Spicy, but not hot, just flavorful, simple, easy to make, and the fact that it's a one pot dish, add to the appeal of this dish. I really loved the almonds mixed in. I will def make this again! Thanks
- 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
- 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)
Directions See How It's Made
- 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.