Moroccan Rice with Almonds and Golden Raisins

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This may also be used as stuffing for a chicken. Make it as spicy as you like. Barb L.

Serves: 4-6


¾ cup golden raisins soaked in warm water for 10 minutes, liquid reserved

¾ cup long grain rice such as jasmine

1 1/3 cup of water

2/3 cup blanched almonds, toasted

½ Tbsp Flying Olive Butter Extra Virgin Olive Oil

1 tsp Flying Olive Chipotle or Harissa Extra Virgin Olive Oil (Although there is almost no heat noticeable using this combination of EVOO's, if you don’t want any, add another 1 tsp of Butter EVOO instead)

¼ tsp ras el hanout or a pinch of cinnamon

½ tsp salt

¼ tsp pepper


Measure the golden raisins and add an additional 1 cup of warm water to them. Let them sit for 10 minutes or more. Drain and reserve the soaking liquid.

Toast the almonds. Set them aside on a plate to cool. When they are cool, crush them in a mortar and pestle or a food processor until slightly crumbly. You should end up with about ¾ of a cup.

Meanwhile, add the rice to the water in a saucepan. Cook for 10 minutes on low after it starts to boil. Remove the rice and drain in a sieve. Run cold water over the rice and let it drain. Rinse it again under cold water and let it drain again for a few minutes.

Add the rice to a bowl. Add the Flying Olive Extra Virgin Olive Oil(s) to the rice. Add the ras el hanout or cinnamon, salt, and pepper. Toss to combine.

Add the almonds and raisins to the rice and mix well. At this point, you can stuff your chicken with the rice mixture or place it in an oven-proof dish. Cover with aluminum foil to which about ¼-½ cup of the raisin soaking water has been added. The rice should be slightly moist. Reserve the remaining liquid.

When the chicken is done and has reached an internal temperature of 165 degrees, remove it from the oven. Let it cool under foil for 10 minutes before serving it with the stuffing.

If you are using the rice as a side dish, bake for about 25 minutes. Check for doneness. If necessary, add more liquid to keep it from drying out. Place it back in the oven for 10 minutes. Fluff with a fork before serving.

Submitted by Barb L.