Ingredients
Serves 4 (at least)
400g small chicken pieces
2 tblsp Morroccan spice blend (see below)
4 tblsp olive oil
50g pine nuts
1 large chopped onion
3 sliced garlic cloves
1 tsp ground tumeric
250g mixed long grain and wild rice (or whatever you have)
300ml chicken stock
3 tblsp chopped parsley
2 tblsp chopped mint
2 stems ginger finely chopped (or ground ginger)
Salt and pepper
Homemade Morroccan spice blend: mix together ½ tsp each of crushed fennel seeds, cumin, coriander and mustard seeds with ¼ tsp each of ground cloves, and cinnamon.
Preparation
Toss the chicken in the spice blend and a little salt. Heat oil and fry pine nuts and then drain and set aside. Add chicken and fry for 6-8 mins until browned. Stir in the onion and fry for 5 mins. Add the garlic and tumeric and fry for a further 1 min. Add rice and stock and bring to the boil, reduce heat to lowest and simmer for 15 mins until rice is tender and stock is absorbed, add more water if needed. Stir in ginger parsley, mint, and pine nuts and season to taste. Heat through before serving.
