1. Heat half the butter in a large frying pan. 2. Add the sliced onion and cook, stirring occasionally, until golden, Remove to plate. 3. Heat remaining butter in the pan and add the chicken. 4. Cook, turning occasionally, until brown all over and half cooked or more. Remove to plate. 5. Add the dried cranberries & chopped dates to the pan and sprinkle with the icing sugar. 6. Cook, stirring, for 1 minute. 7. Return onion and browned chicken to the pan. 8. Add drained rice, water as needed, I'd use just under 2 cups, use the amount you would usually to cook rice. Add the orange zest, coarsely grated carrot, saffron, cumin, cinnamon, cracked cardamom pods, sea salt, to taste and stir to combine. 9. Increase heat to high to bring to the boil. 10. Reduce heat to low and cook, covered, for 15-20 minutes or until rice is tender and liquid is absorbed. 11. Remove from heat and set aside, covered, for 5 minutes to rest. 12. Use a fork to fluff the rice. 13. Add half of the toasted almonds and pistachios and stir through the rice. 14. Transfer to a serving platter. 15. Sprinkle with remaining pistachios, almonds, and rose water if using. 16. Arrange lime wedges around dish. 17. Serve immediately. 18. Avoid actually eating the cardamom pods. ---------------------------------------------------------------------------
Nutrition
Ingredients
