* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the rice. Sauté the onions and garlic on medium heat, in a saucepan with olive oil, for about 5 minutes, until soft. Add the spices and finely chopped peppers. Mix and sauté together for 3-4 minutes.
- Step 2: Place the rice, salt and pepper in the saucepan and sauté the rice for 3-4 minutes until translucent. Pour in the stock and let the food boil. Reduce the heat and allow the rice to cook for about 20 minutes, until soft and without any excess liquid.
- Step 3: Add the figs, mix well and cover the saucepan with its lid. Turn off the heat and wait for the rice to be totally ready and to have absorbed all the liquid.
- Step 4: Empty the rice on a platter and garnish it with the strips of chicken. Finally, sprinkle with the finely chopped coriander and pomegranate seeds and serve.
Ingredient List
- ground black pepper
- 900g vegetable stock
- 500g dried figs (finely chopped)
- 300g chicken breast, boiled or roasted (cut into strips)
- 1/4 bunch fresh coriander (finely chopped)
- 1 the seeds of pomegranate
- 3tbsp extra virgin, organic olive oil
- 1 onion (finely chopped)
- 2tsp garlic pulp
- 1tbsp whole cumin seeds
- 1tsp ground allspice
- 100g red sweet peppers (finely chopped)
- 300g American rice salt