This sweet succulant rice and chicken is surprisingly easy to make... guests love it... the fruit gives its an exotic moroccan feel....
The bones are on the chicken to add flavor to the dish.
1 - preheat oven to 375 F
2 - in oven proof, non-stick, dutch oven pan - add rice, oil, onions, garlic - saute till translucent (about 2 min)
3 - add nuts, apricots, spices - saute till rice starts to turn translucent (about another 2 min)
4 - add stock (w/ saffron)
5 - stir and bring to the boil
6 - add chicken breast - breast down - bone up (raw) - ensure they are mostly sunk in liquid
7 - cover and bake in over for 20-25 min - till chicken is cooked - and liquid is absorbed in rice
8 - when done -- remove chicken from bone and pull into pieces... add back to rice mix - fluff mixture
9 - serve with salad etc..
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (797g) | ||
Recipe Makes: 4 | ||
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Calories: 837 | ||
Calories from Fat: 274 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 147.7mg | 45 % | |
Sodium 678.5mg | 23 % | |
Potassium 1342.4mg | 35 % | |
Total Carbohydrate 66.1g | 19 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 61.5g | ||
Protein 73.4g | 105 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 837
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