Directions:
- Cut chicken into small pieces.
- Put olive oil, into large heavy pot over low heat.
- Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper.
- Stir, cover and cook until the chicken and onion has softened.
- Add rice, stock cubes, 41/2 cups of hot water and salt to taste.
- Cover and simmer until the rice is almost cooked.
- Saute vermicelli in the 2 tbs of butter until it separates and is golden brown.
- Tip vermicelli into rice and add currants and chopped almonds.
- Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes.
- Fluff rice with fork and serve.
- NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.01 Kcal (1424 kJ) | ||
| Calories from fat | 268.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.89g | 46% | |
|---|---|---|---|
| Cholesterol | 12.43mg | 4% | |
| Sodium | 415.86mg | 17% | |
| Potassium | 164.75mg | 4% | |
| Total Carbs | 16.35g | 5% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 413.88 Kcal (1733 kJ) | ||
| Calories from fat | 327.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.38g | 46% | |
|---|---|---|---|
| Cholesterol | 15.14mg | 4% | |
| Sodium | 506.21mg | 17% | |
| Potassium | 200.54mg | 4% | |
| Total Carbs | 19.9g | 5% | |
| Sugars | 4.87g | 16% | |
| Dietary Fiber | 3.18g | 10% | |
| Protein | 4.82g | 8% | |
| Vitamin C | 6.8mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 6% | |
| Calcium | 64.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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