Almond rose rice recipe

Recipe: Almond rose petal chicken with Persian spices

In Health and Nutrition by Dr Casey ConroyLeave a Comment

This tasty recipe is not only warming and satisfying, but very simple to prepare.

 

This is a fancy-looking dish that even the laziest chef can pull off. The dried rose petals add a sensual scent. They are the same ones used in herbal teas, and can be found in good tea stores and health food shops. Use pistachios instead of almonds to add a tasty twist to the recipe.

 

1 red onion, chopped

3 carrots, chopped

1 zucchini, chopped

1/4 red cabbage, chopped

4 organic chicken thighs, chopped

2 tablespoons butter or oil of your choice

1 teaspoon minced ginger

1 teaspoon minced garlic

1 teaspoon dried marjoram

1 teaspoon cumin seeds

1/2 teaspoon fennel seeds, crushed

1/2 cup organic chicken broth or stock

Salt and pepper to taste

2 tablespoons chopped parsley

2 tablespoons slivered almonds

A pinch of dried rose petals (optional)

 

Heat oil of your choice in a saucepan and add onion, carrots and sauté until soft. Add chicken and cook until brown. Add ginger, garlic, spices, zucchini, cabbage, and chicken stock and sauté for ten minutes. Add salt and pepper to taste. While it’s still in the pan, sprinkle with chopped parsley, slivered almonds and dried rose petals and pop a lid on for a few minutes to max out the delicious rose petal scent.

Serve with baked pumpkin and potatoes, or wild rice.

About the Author
Dr Casey Conroy

Dr Casey Conroy

Casey Conroy, MNutrDiet, BVSc, is a holistic dietitian and nutritionist, naturopath in training and yoga teacher who specialises in women's health, hormones, and the Health At Every Size approach to weight and body concern. She is the founder of Funky Forest Health & Wellbeing on the Gold Coast, and she loves chocolate and any yoga involving an eye pillow..

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