Moroccan chicken with pistachios,apricots,roses & marigol

6 servings

Ingredients

Quantity	Measure	Ingredient
1	pounds	Rice, long grain; 2 cups 450 g
2	tablespoons	Vegetable oil
3	eaches	Scallions; spring onions
1	each	Onion; finely chopped
2	ounces	Dried apricots;50 g, chopped
2	ounces	Pistachio nuts;shelled 50 g
2	ounces	Pine kernels; pine nuts 50 g
1	teaspoon	Cinnamon, ground;up to 2 tsp
1	each	Chicken; 3 lb/1.4 kg skinned, boned & cut in strips
		Sea salt & black pepper
1	teaspoon	Rose water
1	teaspoon	Rose petals; heaped, highly scented
1	teaspoon	Marigold petals; heaped *

Directions

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