• 400 g (13 oz) skinned and boned chicken thighs, cut into small pieces
  • 2 teaspoons Moroccan spice blend
  • 4 tablespoons olive oil
  • 50 g (2 oz) pine nuts
  • 1 large onion, chopped
  • 3 garlic cloves, sliced
  • ½ teaspoon ground turmeric
  • 250 g (8 oz) mixed long-grain and wild rice
  • 300 ml (½ pint) chicken stock (see page 16)
  • 3 pieces of stem ginger, finely chopped
  • 3 tablespoons chopped parsley
  • 2 tablespoons chopped mint
  • 50 g (2 oz) pickled walnuts, sliced
  • salt and pepper

Toss the chicken pieces in the spice blend and a little salt.

Heat the oil in a large frying pan or sauté pan and fry the pine nuts until they begin to colour. Drain with a slotted spoon.

Add the chicken to the pan and fry gently for 6–8 minutes, stirring until lightly browned.

Stir in the onion and fry gently for 5 minutes. Add the garlic and turmeric and fry for a further 1 minute. Add the rice and stock and bring to the boil. Reduce the heat to its lowest setting and simmer very gently for about 15 minutes until the rice is tender and the stock absorbed. Add a little water if the liquid has been absorbed before the rice is cooked through.

Stir in the ginger, parsley, mint, walnuts and pine nuts. Season to taste and heat through gently for 2 minutes before serving.

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