Moroccan pilaf

Yield: 4 servings

Measure Ingredient
2.00 tablespoon olive oil
⅓ cup blanched whole almonds
1.00 cup small-diced onion
½ cup small-diced carrot
½ teaspoon cinnamon
1.00 cup long grain rice
3.00 cup chicken stock
⅓ cup golden raisins
2.00 teaspoon orange zest
¼ teaspoon cayenne pepper
1.00 whole roasted chicken; cut into quarters
2.00 tablespoon chopped chives

Preheat the oven to 375 degrees. Lightly oil a 1½-quart oven-proof casserole dish. In a large skillet, heat the olive oil and saute the almonds until they are golden and become fragrant, about 2 minutes.

Add the onions, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice and cook for 1 minute, stirring to make sure all the kernels are coated with oil. Add the stock, raisins, orange zest and cayenne pepper and bring to a boil. Place the mixture into the casserole dish and bake for 45 minutes. Remove the rice from the oven and place on a large platter. Place the roasted chicken on top of the rice. Garnish with chopped chives. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2232 broadcast 07-16-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-05-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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