1. Cut chicken into small pieces. 2. Put olive oil, into large heavy pot over low heat. 3. Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper. 4. Stir, cover and cook until the chicken and onion has softened. 5. Add rice, stock cubes, 41/2 cups of hot water and salt to taste. 6. Cover and simmer until the rice is almost cooked. 7. Saute vermicelli in the 2 tbs of butter until it separates and is golden brown. 8. Tip vermicelli into rice and add currants and chopped almonds. 9. Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes. 10. Fluff rice with fork and serve. 11. NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely. ---------------------------------------------------------------------------
Nutrition
Ingredients
