IRAQI STYLE TABYEET CHICKEN
This recipe is a variation on an overnight Jewish Sabbath dish that appears throughout the Middle East. This is an Iraqi Jewish version. Made this for a Tag Game and talk about moist and succulent. The rice turns into this flavorful pilaf. The best part is you can make it and forget it.
Provided by Member 610488
Categories Whole Chicken
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a dutch oven over medium-high heat. Stir in the turmeric and brown the chicken on all sides. Add the water, tomato paste, spices, salt, pepper (I use a lot of pepper and not very much salt) and bring to a boil. Cover, reduce heat to medium and cook for about 10 to 15 minutes. Remove the chicken.
- Return the cooking liquid to a boil and add the rice. Cover, reduce heat to low, and simmer for 15 minutes. If the rice is dry, add a little more water. Take the rice off the stove and cool for a few minutes, uncovered.
- Mix the garbanzo beans into the rice mixture and then spoon a cup or so of rice into the cavity of the chicken. Make a well in the rice within the pot and nestle the chicken, breast side up, into the rice.
- Take the eggs and carefully prick a hole in the round part of the eggshell (to let air escape) and then bury them carefully in the rice around the chicken. Make sure they are not touching the bottom of the pot. Explosions are not good.
- Cover with aluminum foil and then cover tightly with the dutch ovens lid and bake in a 200F oven overnight (10 hours). You can also bake the casserole at 350F for 2 hours, reducing the heat to 250F and cooking for 2-3 more hours.
- When ready to serve, remove the chicken carefully and de-bone it. Arrange on a serving platter with the rice mounded around it. Scrape up all the crusty rice from the bottom of the pan - its the best part. Arrange the eggs, peeled and halved, on top of the rice.
Nutrition Facts : Calories 1150, Fat 51.4, SaturatedFat 13.3, Cholesterol 348.6, Sodium 885.9, Carbohydrate 109.9, Fiber 11, Sugar 4.5, Protein 60.1
CHICKEN WITH RICE AND EGGS (TABYEET)
Provided by Marian Burros
Categories dinner, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Soak rice overnight in water to cover.
- Rub turmeric into chicken and sprinkle with pepper. Saute chicken in hot oil for about 10 minutes. Add cinnamon, cloves, cardamom, nutmeg, tomato paste, salt and water. Partially cover and boil chicken for 30 minutes.
- Remove chicken. Drain rice and add to chicken cooking liquid. Bring to boil and cook 3 to 4 minutes. Return chicken to pot. Continue boiling until liquid has evaporated almost completely.
- Cover chicken and rice with enough foil to hold the number of eggs you wish to cook. Add the eggs in the shells. Place in 400-degree oven for 30 minutes. Reduce heat to 300 degrees and bake 30 minutes longer. Reduce heat to 250 degrees and bake for 2 to 3 hours, until rice forms golden crust on bottom and sides.
- To help with removal of crust, place pan in cold water in the sink for a minute or two. Serve chicken on platter surrounded by rice.
Nutrition Facts : @context http, Calories 963, UnsaturatedFat 37 grams, Carbohydrate 51 grams, Fat 55 grams, Fiber 1 gram, Protein 61 grams, SaturatedFat 14 grams, Sodium 1150 milligrams, Sugar 0 grams, TransFat 0 grams
MIDDLE EASTERN-STYLE CHICKEN, VEGGIES AND RICE
This one-dish meal is packed with flavor, and as easy as it is healthy. Rotisserie chicken, microwavable brown rice and pre-trimmed beans make this meal a cinch to prepare in less than 30 minutes. The bold spice blend and toasted nuts bring warm Moroccan flavor that'll make this dish memorable.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the rice according to package directions. Set aside.
- Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
- Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
- Transfer to a platter, sprinkle with the parsley and pine nuts and serve.
Nutrition Facts : Calories 489 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 59 milligrams, Sodium 631 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 29 grams, Sugar 6 grams
FRIED CHICKEN AND EGG RICE BOWL RECIPE BY TASTY
Here's what you need: chicken breast, pepper, salt, flour, egg, panko breadcrumb, oil, onion, chicken stock, soy sauce, sake, mirin, sugar, eggs, rice, scallion, nori
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
- Deep-fry until chicken is done, brown and crispy. Slice and set aside.
- In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
- Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
- Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
- Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 39 grams, Fat 53 grams, Fiber 1 gram, Protein 36 grams, Sugar 10 grams
JAPANESE CHICKEN WITH EGG ON RICE
Here is a very yummy Japanese chicken dish, it is very easy and quick recipe to do. If you can't get instant dashi, it will take a little longer to make, as you will have the boiling time for the dashi to add on.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.
- Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften.
- Add dashi, sauce, mirin, sugar and bring to boil, return chicken to pan, reduce heat to medium low, simmer about 15 minutes until chicken is cooked through.
- Boil rice while chicken is simmering, drain rice.
- Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets.
- To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives.
- Here is a recipe for primary dashi I posted on another recipe, to turn this into secondary dashi, Add the 41/4 cups of water all at once, add kelp and bonito flakes, along with 10g extra bonito flakes and boil for about 20-25 minutes to allow flavour to really come through, strain as per primary dashi once it has been boiled. Secondary dashi is just a heavier version of this stock.
- The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.
- 15g dried kelp (konbu).
- 4 1/4 cups cold water
- 15g large smoked dried bonito flakes (katsuobushi).
- Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place in saucepan with water, bonito flakes and the extra flakes boil about 20-25 minutes.
- Strain dashi through a muslin-lined sieve into another pan.
Nutrition Facts : Calories 751.3, Fat 26.1, SaturatedFat 7.8, Cholesterol 407, Sodium 1157.2, Carbohydrate 65.4, Fiber 1.6, Sugar 3.7, Protein 58
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