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LOCATION: Recipes >> Middle Eastern >> Chicken 02

Print this Recipe    Chicken 02

RICE AND CHICKEN WITH GLAZED CARROTS, CHESTNUTS AND PISTACHIOS (Turkey)

645 g (1 lb 6 oz) medium-grain rice such as baldo, Cal-Riso, or pearl
coarse salt
675 g (1 1/2 lb) boneless chicken thighs or leg of lamb or a mixture
freshly ground black pepper
finely ground cinnamon
onion, carrot, celery, bay leaf, parsley stems, and 2 cloves for stock
olive oil
butter
75 g (2 1/2 oz) shelled, blanched, and peeled pistachios, preferably green
75 g (2 1/2 oz) shelled, blanched, and peeled almonds, coarsely chopped
50 g (2 oz) pine nuts
50 g (2 oz) shelled walnuts, coarsely chopped
300 g (10 oz) thin-sliced rounds of fresh carrots
80 g (2 1/2 oz) currants, soaked in warm water for 10 minutes and drained
200 g (7 oz) shelled and crumbled chestnuts, or 340-g (12-oz) jar steamed

Cover the rice with hot water and stir in 1 tablespoon coarse salt.
Let stand at least 30 minutes (some cooks soak the rice as long as
2 to 3 hours). Rinse under running water until the water runs clear;
drain.

Meanwhile, cut the chicken and/or lamb into pieces the size of a
birds head, about 3-cm (1<-in) cubes. Toss with salt, pepper and
cinnamon. Make a stock with 2.25 litres (4 pints) water and the
aromatics. Add the seasoned chicken and cook until tender, skimming
often. Strain the stock and reserve 1 litre (1> pints) for the
rice.

In a nonstick straight-sided frying pan, heat a teaspoon each of
oil and butter over medium-low heat. Add the pistachios, stir to
coat, and cook until just shiny; remove to drain on paper toweling.
Add the almonds and cook until golden. Repeat with the pine nuts
and the walnuts. Keep the nuts separate on paper toweling.

Add 3 tablespoons of a combination of butter and oil to the pan,
add the carrots and fry gently until the oil turns a beautiful
orange colour. Add the rice and stir constantly for 1 minute.

Heat the reserved stock in a saucepan. Pour over the rice and
carrots, bring to a boil, cover, and cook over medium heat 10
minutes. Lay a sheet of paper toweling under the lid and continue
cooking another 5 to 10 minutes or until the rice is tender and
fluffy. Correct the seasoning of the rice.

Scrape all the rice into a bowl. Do not rinse the pan.

Garnish the bottom of the pan with a design of nuts, carrots,
currants, and chestnuts. Press an even layer of lamb and/or chicken
on top and spoon the rice over it. Press gently to make everything
compact. Set the frying pan over a wider and deeper pan of boiling
water, cover, and steam for 15 minutes. Remove from the heat and
allow the contents to settle without lifting the lid for 15 minutes.
Then carefully invert on to a wide serving plate. You should have
a beautiful mosaic topping for your rice.

Serves 6.

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