Moroccan Chicken with Pistachios, Apricots, Roses a

Name: Moroccan Chicken with Pistachios, Apricots, Roses and Marigolds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound rice long grain, 2 cups; 2 tablespoons vegetable oil; 3 each scallions, spring or green onions; 1 each onions finely chopped; 2 ounces apricots; 2 ounces pistachio nuts shelled; 2 ounces pine kernels pine nuts; 1 teaspoon cinnamon ground, up to 2 teaspoons; 3 pounds chicken up to 3 1/2 lbs. skinned, boned, cut into strips; 1 x sea salt; 1 x black pepper; 1 teaspoon water rose water; 1 teaspoon rose petals heaped, highly scented; 1 teaspoon flower petals marigold, heaped *

Servings: persons

1 pound rice long grain, 2 cups
2 tablespoons vegetable oil
3 each scallions, spring or green onions
1 each onions finely chopped
2 ounces apricots
2 ounces pistachio nuts shelled
2 ounces pine kernels pine nuts
1 teaspoon cinnamon ground, up to 2 teaspoons
3 pounds chicken up to 3 1/2 lbs. skinned, boned, cut into strips
1 x sea salt
1 x black pepper
1 teaspoon water rose water
1 teaspoon rose petals heaped, highly scented
1 teaspoon flower petals marigold, heaped *

1
*Make certain you use a pot marigold (Calendula) rather than an African marigold (Tagetes).
2
Cook the rice in boiling, salted water for 15 to 20 minutes, or until just tender; it should still be a little chewy.
3
Heat 1 tablespoon oil in a frying pan, put in the onions and fry quickly for 2 minutes.
4
Add the apricots, pistachios, pine kernels, sprinkling them with cinnamon as they cook.
5
Using a slotted spoon, remove the mixture from the pan and stir into the rice.
6
Cover and keep warm.
7
Heat the remaining oil, put in the chicken strips and fry quickly, sprinkling with a little more cinnamon.
8
Do not overcook the chicken, which should be tender and juicy.
9
Mix the cooked chicken into the rice, season if necessary and spread the mixture in a wide shallow dish.
10
Sprinkle with rose water and decorate with the rose and marigold petals.
11
Serve at once.

1182

kcal

Calories

Fat

103

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound rice long grain, 2 cups, 2 tablespoons vegetable oil, 3 each scallions, spring or green onions, 1 each onions finely chopped, and more.

Yes, Moroccan Chicken with Pistachios, Apricots, Roses and Marigolds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken with Pistachios, Apricots, Roses and Marigolds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions