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2 tablespoons olive oil
1/3 cup blanched whole almonds
1 cup small diced onion
1/2 cup small diced carrot
1/2 teaspoon cinnamon
1 cup long grain rice
3 cups chicken stock
1/3 cup golden raisins
2 teaspoons orange zest
1/4 teaspoon cayenne pepper
1 whole roasted chicken, cut into quarters
2 tablespoons chopped chives
Preheat the oven to 375 degrees. Lightly oil a 1 1/2 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.
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