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..
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (797g)|
|Recipe Makes: 4|
|Calories from Fat: 274 (33%)|
|Amt Per Serving||% DV|
|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 %|
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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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