Prep 10 mins
Cook 40 mins
A very common recipe for chicken rice in middle Eastern. A recipe posted for World Zaar Tour 2006.
- 1 1⁄2 cups rice
- 3 cups cooked chicken
- 2 tablespoons butter
- 1 onion, chopped
- 2 tablespoons pine nuts
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon curry
- 4 cups chicken broth
- 6 dried apricots, chopped
- 3 tablespoons sultanas
- Put the rice in a bowl with water and let stand for 2 hours.
- Dry the rice.
- Heat the butter in a skillet,put the onions,the pine nuts, the chicken, salt, pepper, curry powder and cinnamon.
- Mix well and then add the rice, the chicken broth, apricots and the sultans.
- Reduce the heat and simmer until rice is done.
This is good. I think like Kittencal it would be even better with some large garlic cloves crushed in with the onions. I admit I didn't soak for 2 hours (maybe 30 minutes) and this was so quick to put together! I used white Basmati rice, homemade chicken stock made from the chicken I used here, salted butter, sea salt, Julie's Curry Powder Mix which is a sweet curry powder as we don't like spicy. Instead of sultanas I used yellow raisins because I didn't have any. I would like to try this again with the garlic mentioned. Made for Zaar Cookbook Tag.
Oh my is this good!!! So simple and soooo tasty!! Bought a BBQ chicken and used some basmati rice. The dish was ready in about 15 minutes. Can't wait to have the leftovers!! Thanks katia! :)
very good, it needed some heat so I added in cayenne pepper, also I increased the curry, I think it needs some fresh garlic so I might add that in next time, thanks for sharing hon!...Kitten:)