Mediterranean Chicken Pilaf


  1. In a large pan or wok, pan-fry chicken in oil until golden brown. Add onion, garlic and sauté until tender. Add rice and mix well until rice is coated with oil.
  2. Add half of parsley, lime zest and lime juice. Mix well. Add chicken stock and mix. Bring to boil. Once boiling, lower heat and simmer covered with a lid or foil. Cook for 10 minutes.
  3. Add 3 eggs on top and cover with lid or foil. Cook for 15-20 minutes more. Sprinkle with remaining parsley before serving.

Makes 5 servings.