Total Time
50mins
Prep 10 mins
Cook 40 mins

A very common recipe for chicken rice in middle Eastern. A recipe posted for World Zaar Tour 2006.

Ingredients Nutrition

Directions

  1. Put the rice in a bowl with water and let stand for 2 hours.
  2. Dry the rice.
  3. Heat the butter in a skillet,put the onions,the pine nuts, the chicken, salt, pepper, curry powder and cinnamon.
  4. Mix well and then add the rice, the chicken broth, apricots and the sultans.
  5. Reduce the heat and simmer until rice is done.
Most Helpful

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.

UmmBinat April 07, 2010

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! :)

Redsie November 07, 2007

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:)

Kittencal@recipezazz October 14, 2007