Description
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.
Ingredients
- Chicken Breasts
- Onion
- Allspice
- Paprika
- Coriander
- Cumin
- Fresh Ground Black Pepper
- Salt
- Olive Oil
- Chicken Stock Cubes
- Long-grain Rice
- Currants
- Blanched Almond
- Butter
- Vermicelli
Instructions
- 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
- 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