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Preparation time
25 minutes
Total time:
1 hour
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Ingredients
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1 ½ lb (675 g) skinless, boneless chicken thighs, cubed
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3 tbsp (45 ml) olive oil
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2 tbsp garlic flowers, prepared
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¾ cup (80 g) crushed wheat vermicelli (see note)
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200 g (1 cup) basmati rice
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625 ml (2 ½ cups) water
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300 g (2 cups) frozen peas
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40 g (¼ cup) crushed pine nuts or almonds, toasted
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2 tbsp chopped fresh mint
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1 lemon, cut into 6 wedges
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To taste, salt and pepper
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Directions
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In a large non-stick skillet over high heat, brown half the chicken at a time in 1 tbsp (15 ml) of the oil and the garlic. Season with salt and pepper. Set aside on a plate.
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In another large non-stick skillet over medium-high heat, brown the vermicelli in the remaining oil (2 tbsp/30 ml) for 2 to 3 minutes, stirring constantly. Add the rice and continue cooking for 1 minute, stirring to coat thoroughly with the oil. Add the water and chicken. Season with salt and pepper. Bring to a boil and cover. Simmer over low heat for 10 minutes. Scatter the peas over the rice and continue cooking, covered, for 5 minutes. Remove from the heat and stir.
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When ready to serve, sprinkle with the mint and nuts and serve with lemon wedges.
Crushed wheat vermicelli can be found in certain grocery stores and North African or Middle Eastern markets.
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