Recipe by pattikay in L.A.
From the New Book of Middle Eastern Food, posted for ZWT III, North Africa and the Middle East. When I made this, I used chutney rather than the orange marmalade and it was very nice.
Top Review by JanetB-KY
I made this recently for PAC and served it with Curried lentils. I couldn't find the Barberries anywhere (still curious about those as I had never heard of them and the name is cool lol). Even with the one ingredient missing this was a hit. We tend to like fruity savoury dishes in our household and this one will definitely be a repeat. It isn't something you want to make if you're wanting highly spiced (I DID end up putting some garlic in it for a bit of balance) and it also needs salt when finished to bring out the flavors some. But this is a mild fruity rice dish that I think would be just as good w/out the chicken and served as a side dish. Will make again. Thanks Pattikay!
- 2 whole boneless skinless chicken breasts
- 6 tablespoons butter
- 2 cups basmati rice
- 1⁄3 cup dried sour pitted cherries
- 1⁄3 cup dried cranberries
- 1⁄3 cup barberries (can find at some international markets)
- 1⁄4 teaspoon saffron
- 1⁄4 cup candied orange peel, chopped (or coarse cut orange marmalade, or chutney)
- 1⁄2 cup split blanched almond
- 1⁄3 cup chopped pistachios
Directions See How It's Made
- sauté the chicken in 2 T of butter, turning over and sprinkling with salt till browned but still juicy inside.
- Cut each slice into about 6 pieces.
- wash the rice in warm water and rinse in colander under the cold tap.
- Soak the sour cherries, cranberries and barberries in water for 15 minutes.
- Throw the drained rice in plenty of boiling salted water in a large pan and boil for about 10 minutes until partly cooked and still a little firm, then drain.
- Heat 2 T butter in bottom of the pan and stir in the saffron.
- Spread alternate layers of rice, chicken pieces and the rest of the ingredients, ending with rice and sprinkling lightly with salt.
- Add the remaining butter or oil over the top at the end.
- Put the lid on and steam on the lowest heat for about 20-30 minutes or until the rice is tender.