Description
A taste of exotic Middle Eastern spices and dried fruits, may remind some excellent audio-play "Ali Baba and the 40 thieves". "Why so many words, so much cod? I her daughter-in-law or daughter-in-law?", "Eat the orange. – Yes, my Lord" - some may remember these wonderful quotes. What actors were in that show! I think, fabulous food in this story would look like in this recipe. And if they were in the hut of the poor or house rich, you can decide for yourself.
Ingredients
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Figure
0.5 cup
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Vegetable oil
5 Tbsp
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Honey
2 Tbsp
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Lemon juice
2 Tbsp
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Curry
1 tsp
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Pine nuts
2 Tbsp
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Raisins
50 g
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Dried apricots
50 g
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Chicken breast
4 piece
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Allspice
1 pinch
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Carnation
1 pinch
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Cinnamon
1 pinch
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Salt
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Black pepper
Cooking
Ingredients.
1. Boil the rice until tender.
2. Mix 1 tbsp oil with honey, lemon juice and curry powder. On chicken Breasts to make longitudinal incisions to make the pockets. Pour honey-lemon sauce and leave to marinate while you prepare the filling.
3. Nuts fry in a dry pan for 1 minute so that they become Golden and fragrant. Raisins and dried apricots cut into small pieces.
4. Put in a pot cooked rice, dried fruit, nuts, allspice, cloves and cinnamon.
5. Add salt and pepper and stir well. This rice is great by itself as a separate dish.
6. Carefully fill the chicken pockets with rice stuffing. If you wish to consolidate, soaked in water with chopsticks.
7. Sprinkle Breasts with salt and pepper and bake in the marinade at a temperature of 200C for 20-25 minutes until tender. Serve with braised or roasted vegetables.
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