Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 g basmati rice
- 1 medium onion
- 5 tablespoons margarine or oil
- 1 large roasting chicken, jointed
- salt and black pepper
- 1 tablespoon raisins (or more)
- 150 g apricots, dried
- 1 teaspoon cinnamon, ground
- =
Directions
Fry the onion in 3 tb of margarine or oil until golden, add the chicken pieces and brown on all sides.
Season to taste with salt and pepper, add raisins and appricots, and continue to cook for a minute or two longer, turning the fruit in the fat.
Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced.
Bone the chicken if you like.
Wash and cook the rice, but do not steam it.
It should be just partially cooked.
Put 2 tb melted margarine or oil at the bottom of a large heavy saucepan.
Spread half of the partly cooked rice over this, cover with the chickem pieces, pour the rich fruity sauce over them and cover with the remaining rice.
Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes.
The cloth will capture the steam rising from the rice and help to make it fluffy.
Serve all mixed together.