Rice Pilaf - 1 box (Near East)
½ tsp. Tumeric (yellow spice) or Saffron if you have it
1 Tbsp. Curry Powder (can use more) Corn flour
Black Pepper
Peanut Cooking Oil (or other kind)

1 ½ lbs Boneless Chicken Breast
2-3 Tbsp. Mayonnaise
1 tsp. Sugar
1/3 Cup Raisins
2-3 Scallions
1/3 Cup Peanuts or Cashews Coriander or Italian Parsley and dried red pepper (optional)

  1. Cook Rice Pilaf as directed. Add the tumeric and curry powder as it cooks. (If you don't have Near East or another brand of Rice Pilaf, make white rice but improvise on the seasonings or check a cook book for homemade rice pilaf.)
  2. Cut raw chicken into small, bite-sized pieces.
  3. Put some corn flour is a bowl and liberally add black pepper and some curry powder to the flour and stir. Toss the chicken pieces in this flour mixture.
  4. Cook chicken pieces in the peanut oil, preferably in a wok. The pieces are small so shouldn't need to cook long, but be should the pieces are cooked thoroughly.
  5. Put the finished rice pilaf and the cooked chicken pieces in a large bowl and mix, adding the mayonnaise and sugar. Let cool and then chill in the refrigerator (unless you want to eat it right away as a warm dish!)
  6. Just before serving time, chop up the scallions and add to the dish along with the nuts and raisins. Add any of the optional items now as well and mix well.

Serves four.

COMMENTS: This is a great summer dish, a one dish meal…or serve with salad and bread. Recipe is from Jenny Fleming-Ives.

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