Preparation time 20 minutes
Cooking time about 35 minutes
400 g (13 oz) boneless, skinless chicken thighs, diced
2 teaspoons Moroccan spice blend (see below for homemade)
4 tablespoons olive oil
50 g (2 oz) pine nuts
1 large onion, chopped
3 garlic cloves, sliced
½ teaspoon ground turmeric
250 g (8 oz) mixed long-grain and wild rice
300 ml (½ pint) chicken stock
3 pieces of stem ginger, finely chopped
3 tablespoons chopped parsley
2 tablespoons chopped mint
50 g (2 oz) pickled walnuts, sliced
salt and pepper
Mix the chicken with the spice blend and a little salt in a bowl.
Heat the oil in a large frying pan over a medium heat, add the pine nuts and fry
until beginning to colour. Remove with a slotted spoon and drain on kitchen
paper. Add the chicken to the pan and fry gently for 6–8 minutes, or until lightly
browned, stirring occasionally.
Stir in the onion and fry for 5 minutes. Add the garlic and turmeric and fry for a
further 1 minute. Add the rice and stock and bring to the boil, then reduce the
heat to low and simmer very gently for about 15 minutes or until the chicken is
cooked through, the rice is tender and the stock absorbed. Add a little water if
the liquid has been absorbed before the rice is cooked through.
Stir in the ginger, parsley, mint, walnuts and pine nuts. Season with salt and
pepper to taste and heat through gently for 2 minutes before serving.
For homemade Moroccan spice blend, mix together ½ teaspoon each of
crushed fennel, cumin, coriander and mustard seeds with ¼ teaspoon each of
ground cloves and cinnamon.