| Written by Frederik de Boer |
 Ingredients (serves four):Merquez sausages, 8 Chicken broth, 0.5 ltr. Basmati rice, 600 grams Onion, chopped Ginger, small piece crushed Coriander leaves, a few twigs chopped Thyme, a few twigs without the stem Garlic, 1 to 4 cloves Vegetable oil Black pepper to taste Action: Fry the sausages Add the chopped onions, crushed garlic and ginger. Fry until the onions become transparent. Seperate the chicken pieces from the broth the coriander, thyme, garlic and black pepper. Mix well together and remove pan from heat. Wash rice in running water several times until water runs clear. Drain and place in rice cooker with the broth and perhaps additional water. Start cooking the rice. When water starts boiling, open rice cooker and put all ingredients, including the sausage pieces into the rice cooker. Carefully mix well together. Allow rice to continue cooking until ready. Here's an article about cooking rice... Immediately after rice is cooked, open rice cooker. You will find that the chicken and sausage pieces will have floated to the top. Carefully mix all the ingredients together. Close rice cooker and allow to rest for a few minutes. Notes: If you do not have a rice cooker. Use a covered deep saucepan and allow rice to cook normally. You may have to adjust the water quantity to cook the rice. Use medium heat so as not to burn the rice. Serve with Chatini pomme d'amour. The 'fusion' element is the use of Merguez instead of other meats. I had this Pilau serveral times with Creole friends in Paris where you buy Merguez everywhere. It was made after a buzy day working in Paris. The recipe came from their roots in Maurice... If you are experienced and know no fear follow the link to Maurice cooking below: http://ile-maurice.tripod.com/
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