Fruity Moroccan Chicken Pilaff
450g Chicken breast chunks
2 tbsp Al’Fez Lemon Tagine Paste mixed with ½ cup stock
1 tbsp oil
2 cups long grain rice
2½ cups chicken broth
¼ warm water with ¼ tsp saffron threads
1/3 cup slivered almonds
1/3 cup pistachios
½ cup parsley, chopped
Salt & pepper
1. Fry the chicken in oil until browned. Add Tagine paste mix and simmer until tender.
2. Heat oil in a medium sized pan. Stir the rice until coated with oil then add the broth and saffron mix. Bring to the boil and then cover and simmer for 20 minutes until rice is cooked through.
3. Mix the nuts and chicken in with the rice. Season to taste and garnish with parsley.
Serving suggestion: Serve with rocket salad leaves.