CAST IRON CHICKEN + RICE WITH EGYPTIAN SUMMER
Steps:
- Preheat Oven to 375
- In a large bowl, season the chicken with 1 tbsp of Egyptian Summer and toss evenly.
- In a large cast iron pan, heat 2 tbsp of the grapeseed oil at a little higher than medium high heat. Lay the chicken skin side down in the pan and cook until beginning to brown; flip and cook for 1 more minutes and move to a plate. Does not have to be cooked through as we will continue cooking it later.
- In now empty pan, add the onions. There should be some fat leftover from the chicken, if pan seems a little dry, add some more grapeseed oil. Cook until onions are soft and add the garlic; cook for one more minute.
- Add the rice and toss to coat; then add the broth, coconut milk, lemon zest, remaining 1/2 tbsp of Egyptian Summer spice blend and salt. Bring to a boil, remove from heat and cover.
- Place in oven for 30 minutes or until chicken is cooked through and rice is nice and fluffy!
- Serve with lemon wedges to squeeze on top.
Nutrition Facts :
EGYPTIAN CHICKEN
Bites of seasoned chicken breast mixed in a pilaf with currants, almonds and sauteed vermicelli. I got this recipe from a student (thanks Petroula!)and it has pleased even the fussiest and most unadventurous eaters,namely my MIL and BIL, so I would recommend it whole-heartedly. It's also very simple to make, you only dirty one pot and it makes a large amount.
Provided by joanna_giselle
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into small pieces.
- Put olive oil, into large heavy pot over low heat.
- Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper.
- Stir, cover and cook until the chicken and onion has softened.
- Add rice, stock cubes, 41/2 cups of hot water and salt to taste.
- Cover and simmer until the rice is almost cooked.
- Saute vermicelli in the 2 tbs of butter until it separates and is golden brown.
- Tip vermicelli into rice and add currants and chopped almonds.
- Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes.
- Fluff rice with fork and serve.
- NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely.
THE PERFECT EGYPTIAN RICE WITH VERMICELLI
Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.
Provided by Gamila Salem
Categories Side Dish Rice Side Dish Recipes
Time 36m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
- Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
- Bring water to a boil in a saucepan.
- Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 59.1 g, Fat 7.3 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 57.1 mg, Sugar 0.6 g
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