Chicken with rice and pistachios

Submitted by enr on 16 Oct 2009
2 red onion
50 g butter
salt, pepper
on 1/2 tsp cumin, ginger and cinnamon
100 g salted roasted pistachios
350 g chicken breast fillet
1 bunch spring onions
4 tbsp sunflower oil
250 g rice
150 ml white wine
Clean red onion and cut into thin rings. At the same time melt the butter in a pan and over medium heat until golden brown - about 25 minutes. Clean pistachios and chops in large pieces. Divide chicken 3 pieces and leaves with pepper. Cut the white part of spring onions. In another pan heat 3 tbsp sunflower oil, pribaryava is meat and fry over high heat when done off. Add a little sunflower oil and fry onions for 3-4 minutes, then pour the rice. Add chicken and 3/4 of pistachios. Then pour in the wine and 500 ml water. Place a lid to smother for about 25 minutes and off. Finally, add the cumin, ginger and cinnamon, and other nuts.
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16 Oct 2009