Description
The recipe for this risotto from Jamie magazine (J. Oliver). Like chicken and rice, as usual but the dates this was unexpected for me and at the same time very interesting... Turned out great! Honey did not give a noticeable sweetness, but gave a very interesting flavor and a caramel note. Heartily recommend it! Really delicious!!!
Ingredients
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Chicken
1 kg
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Figure
1 cup
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Onion
1 piece
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Sunflower oil
2 Tbsp
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Cards
100 g
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Honey
1 tsp
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Zira
1 tsp
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Coriander
1 tsp
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Pine nuts
1 Tbsp
Cooking
A small chicken weighing about 1 kg or just over, cut into serving pieces (I leave the back for broth). Chicken pieces salt and pepper to taste.
Fry the chicken in sunflower oil until lightly browned. Remove the chicken to a plate.
In oil where we fried the chicken fry finely chopped onion until soft.
Add the crushed coriander seeds and cumin.
Add the honey, stir together and sauté 1 minute to open the aroma of spices.
Return to the skillet chicken, add the rice TM Mistral Basmati mix, stir until the rice soaked in oil and spices.
Add dates soaked, do not remove the seeds, pour boiling water to cover the chicken and the rice, about 2 cups of boiling water. Immediately season with salt and pepper, bring to a boil, reduce the heat to low and cook under the lid without disturbing!!! until tender, about 20 min.
When submitting sprinkle our pilaf fried on a dry pan pine nuts.
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