Preparing : Simmer chicken in salted water for 35 minutes or until tender. Remove from liquid; drain. Bone and cut into 1-1 1/ 2 cm (1/2-3/4 inch) cubes. Set aside. Complete colırme of broth to 3 1/3 cups; reserve. Brown pinenuts and almonds in margarine until light golden, reserving 2 teaspoons of margarine to grease casserole. Stir in rice; mix well. Saute for a few minutes. Add hot broth reserve garine in rice. Sprink simmer for 15-20 minutes or until rice is tender; drain. Remove red for 20 minutes. Sift flour in a bowl. Make it thoroughly. Make a medium soft dough. Shape ase a round casserole 20-25 cm (8-10 inch) Spoon pilaf and chicken meat into casserole pilaf. Bake in a moderate oven for 15 minutes servino plate. Cut into wedbes. Serve hot.
Good Apetite.