<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/3cdcf688-302c-410f-b97f-c9a4124844fb/6A717642-0FB8-4703-91A2-F46B5768B3CF/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://recipefinder.ninemsn.com.au/article.aspx?id=265810" href="http://recipefinder.ninemsn.com.au/article.aspx?id=265810" style="font-size: 11px;">recipefinder.ninemsn.com.au</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://recipefinder.ninemsn.com.au/article.aspx?id=265810"><div align="center"><img src="http://content9.clipmarks.com/blog_cache/recipefinder.ninemsn.com.au/img/968448E4-928D-44B1-A234-B5FE45ED6343" alt="Chicken with spiced rice" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://recipefinder.ninemsn.com.au/article.aspx?id=265810"><DIV id="abstract">¼ cup (60ml) olive oil<BR />4 chicken breast fillets, halved <BR />1 large onion, finely sliced<BR />1 teaspoon turmeric<BR />2 cups (400g) long grain rice, washed<BR />4 cups (1L) hot chicken stock<BR />8 peppercorns <BR />4 cardamom pods, lightly crushed<BR />2 whole cloves<BR />1 stick cinnamon<BR />1 cup (120g) fresh or frozen peas<BR /></DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://recipefinder.ninemsn.com.au/article.aspx?id=265810"><DIV id="body"><DIV>Heat oil in a large, deep frying pan or shallow flameproof casserole on high. Cook chicken pieces for 2 minutes each side, until golden. Set aside. </DIV><BR /><DIV>Reduce heat to medium and sauté onion in same pan for 3 minutes, until golden. Add turmeric and cook, stirring, for 1 minute. Mix in rice and stir for 3-4 minutes, until translucent. Stir through stock and spices and season. Return chicken to pan, pushing down into rice.</DIV><BR /><DIV>Cover and cook on low heat for 15 minutes. Add peas and cook for another 8-10 minutes, until chicken is cooked through and liquid absorbs. Serve.</DIV><BR /></DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/6A717642-0FB8-4703-91A2-F46B5768B3CF/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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