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Middle Eastern Chicken And Rice Recipe

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Easy Iftar Recipes Middle Eastern Chicken & Rice Easy iftar recipes, Easy ramadan recipes
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Description

This Middle Eastern Chicken and Rice recipe is a delicious and flavorful dish that is perfect for dinner or any special occasion. The dish is made with tender chicken, fragrant spices, and fluffy Basmati rice, which is cooked to perfection. The dish is easy to make and can be customized to suit your taste buds. Whether you are a fan of Middle Eastern cuisine or just looking for a new recipe to try, this dish is sure to impress.

Prep Time

The total prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 1 pound of boneless, skinless chicken breasts or thighs
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of cinnamon
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 cups of Basmati rice, rinsed and drained
  • 3 cups of chicken broth or water
  • 1/2 cup of raisins (optional)
  • 1/2 cup of slivered almonds (optional)
  • Fresh parsley, chopped (optional)

Equipment

  • A large dutch oven or heavy-bottomed pot with a tight-fitting lid
  • A wooden spoon or spatula

Method

  1. Preheat your oven to 350°F.
  2. In a small bowl, mix together the cumin, coriander, turmeric, paprika, salt, pepper, and cinnamon.
  3. Pat the chicken dry with paper towels and season with the spice mixture, making sure to coat both sides.
  4. Heat the olive oil in your dutch oven or pot over medium-high heat. Add the chicken and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
  5. Add the chopped onion and garlic to the same pot and cook until softened, about 3-4 minutes.
  6. Add the Basmati rice to the pot and stir to coat with the onion and garlic mixture. Cook for 1-2 minutes or until the rice is lightly toasted.
  7. Add the chicken broth or water to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover with the lid.
  8. Transfer the pot to the preheated oven and bake for 30 minutes.
  9. Remove the pot from the oven and carefully stir in the raisins and slivered almonds (if using).
  10. Return the pot to the oven and continue to bake for an additional 10-15 minutes or until the rice is cooked through and the liquid has been absorbed.
  11. Remove from the oven and let the chicken and rice rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

If you prefer, you can substitute the chicken broth or water with vegetable broth for a vegetarian version of the dish. You can also add additional spices or herbs to the dish, such as saffron, bay leaves, or thyme.

Nutrition Info

This recipe yields approximately 4 servings. Each serving contains:

  • Calories: 530
  • Protein: 30g
  • Fat: 15g
  • Saturated Fat: 2g
  • Carbohydrates: 70g
  • Fiber: 3g
  • Sugar: 12g
  • Sodium: 1020mg

Recipe Tips

To make this dish even more flavorful, you can marinate the chicken in the spice mixture for a few hours or overnight before cooking. This will allow the spices to penetrate the meat and make it even more tender and tasty. You can also use chicken thighs instead of chicken breasts if you prefer. They have more fat and tend to be more flavorful and juicy.


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