OVEN-COOKED PILAFF

Preparation Method :

• Place the diced chicken in a saucepan and pour over the chicken stock. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
• Heat the margarine in a clean saucepan and use to fry the flaked almonds and pine nuts, then the rice, stirring until the rice is transparent.
• Sprinkle in the ground ginger and cinnamon and stir for 1 minute. Add the strained stock from cooking the chicken and bring to the boil.
• Remove from the heat and stir in the diced chicken. Season with salt and pepper and pour the mixture into a greased shallow casserole.Lay the bay leaves on top. Cover and cook in a preheated moderately hot oven for 35 minutes, or until all the liquid has been absorbed.
• Serve immediately.