lebanese chicken with rice, pine nuts and sultanasrating:
by Alastair Little, from Olive, the BBC food magazine
use roast chicken breast for this - good for leftovers!
1 large onion, sliced finely into rings
1 teacupful of long-grain rice
2 tablespoons of olive oil
roasted chicken breast cut into bite-sized pieces
1 espresso cup of pine nuts
1 espresso cup of sultanas
pinch of ground allspice
pinch of saffron
chinese chilli sauce (to serve with the dish)
heat 2 tbsps of sunflower oil in frying pan and add sliced onion. Fry gently until rich dark brown. Drain on kitchen paper.
boil the rice.
heat olive oil in a wok over high heat. Add the chicken pieces and toss them. Add the pine nuts and sultanas; toss again. Add the allspice, saffron and rice plus 1 teacup of boiling water. Toss thoroughly. Season and cook for 2 minutes or so, until the water has been absorbed and the rice is just beginning to stick to the wok. Trickle some olive oil down the side of the pan to make a nice crust. Do NOT stir! Turn out onto serving dish and top with the browned onions.