Tunisian rice chicken

This is a north-African recipe that combines the Arabian influences with the Mediterranean ones. It is full of aroma, taste and color and it looks rather spectacular.

Ingredients
1 chicken breast, with no bones or skin, sliced
1 tablespoon of hot paprika
2 teaspoons of cumin
1 teaspoon of salt
1 onion, chopped into round pieces
2 cloves of garlic, grated
2 ½ tablespoons of olive oil
1 teaspoon of mustard
4 teaspoons of lemon juice
Fresh dill
¾ cup of Riso Scotti Bob cu Bob Round Grain Rice
Black pepper, freshly ground
1-2 teaspoons of curcuma
1 cup of water, for the rice
1 teaspoon of pine seeds

Instructions
In a pan combine half the quantity of paprika, salt, cumin, ½ tablespoon of oil and 1 tablespoon of lemon juice. Stir until you get an equal mixture. Add the meat and stir well, until it is fully covered. Leave it marinade for 30 minutes.
Dilute the curcuma with one teaspoon of water, then mix with the water prepared for the rice. Wash the rice once then pour into a casserole together with the water. The water must be overcome the rice with 7-8 mm. Put the rice on medium heat, until the liquid starts to boil.
Mix rapidly, and then put the marinated slices of meat on top. Cover and leave it cook for 20 minutes.
After 7-8 minutes, check the water level and, if it has already been absorbed, add ½-1 cup of hot water and continue cooking until the water has been completely absorbed and the rice and meat are ready.
In the meantime, prepare a dressing, mixing the rest of the oil with garlic, lemon juice, mustard, dill, the rest of the cumin, salt and paprika. Add the onion rings and stir well. Cover the sauce and let the aromas infuse.
Fry the pine seeds, without adding any oil, into a small pan, at low heat. After the pine seeds start to crisp, put the pan aside.
When the rice and meat are ready, put aside the cover of the casserole. Pour in the mixture of sauce and onions. Sprinkle the pine seeds and serve hot.

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