1 large chicken
2 cups stock, reserved from chicken
1 cup rice
juice of one lemon
2 ounces butter
1/4 cup peanuts
1/2 cup raisins
zest of one lemon
zest of one orange
Cook the chicken until tender in seasoned stock. Remove meat from bones, cut into thick pieces and keep warm.
Add the lemon juice and rice to stock and cook 10 minutes. Add the remaining ingredients to the cooked rice. Place a layer of rice mixture in a serving dish, cover with the chicken pieces and place the remaining rice on top. If needed, reheat in a warm over. Serves 6.
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