Middle Eastern Chicken

So I have a little story to tell first before I give you the recipe. As a guidance counselor, I've across all sorts of students. I had sisters who were from Afghanistan. I built a relationship with these amazing girls who told me their story of how they left their homeland due to violence and they are so appreciative to be in our country where they are able to get an education. The older sister recently just became a citizen and I am so proud of their accomplishments and am amazed at their resiliency. Anyway, They invited me to their house for dinner and I of course went. Their mother made a spread of food like I've never seen before. Dishes upon dishes and one just as amazingly delicious as the next. I did not get the recipe but I made this from a combo of recipes I've read. And Next will attempt a similar dish her mom made with tilapia! Stay tuned for that!

I took chicken, I used thighs this time, but I have made it with boneless breast. I seem to be on a thigh kick lately! I took a gallon size baggie, added 2 thighs a couple tablespoons of turmeric, a tablespoon of curry powder, garlic, pepper, a tablespoon of cumin, a teaspoon of oregano, minced garlic and a few tablespoons of lemon juice.

I let this marinate for a little bit, like an hour but you can certainly do longer even overnight. You can use plain greek yogurt in this too! When you're ready to make the dish, preheat the oven to 350. Take the chicken out of the bag and brown in a frying pan with a couple of tablespoons of oil. You don't have to worry about cooking through cause you are going to put it in the oven. In the meantime, take 1 cup of basmati rice and put in a baking pan. Add another tablespoon of turmeric, cumin, and curry powder to the rice, a tablespoon of lemon and 2 cups of chicken broth, stir. Place the browned chicken thighs on top, cover and bake in the oven for 30 minutes or until rice is tender.

Voila! DONE! easy, simple and so full of flavor.

Comments

African Chicken

This was the most amazing Chicken!! I actually watched an episode of Diners, Drive ins, and Dives and got the recipe from there. Of course, I didn't have as much cumin as I needed, so I changed and tweaked the recipe and although I never made the original recipe the one I made was fabulous. I use so much Cumin, I need to start buying it in one of those huge containers they sell at BJ's. I thought I had extra down stairs but I didn't. UGH. Anyway here is how I made it. I used 6 thighs and 4 drumsticks I made a paste which was: Cumin about a tablespoon Oregano about 2 tablespoons Pepper teaspoon Salt 2 teaspoons Garlic 1 teaspoon minced Chili powder 1 tablespoon Corriander powder 1 tablespoon mix that together and then add olive oil to make a paste. I put the chicken in 2 aluminum pans and rubbed equal parts of the paste on each piece of chicken until it was gone. I let marinate for an hour. I browned each piece of chicken in a frying pan and then put the ...

Chicken Kiev

So I saw a cooking show (DDD)where they made Chicken Kiev. Looked so good so I thought I would give it a shot! Chicken breast with a bunch of herbs on the inside, breaded and fried!! Here it is!! First I made the herbed butter. I used a stick, softened. Chopped parsley, Thyme, I didn't have fresh rosemary so I used dried, and some dill. Mix it up and then I put it into my long ice cube tray and put it into the freezer to save for later. It calls for ground chicken. I didn't have any but I had boneless skinless chicken breast. I put it in the food processor and voila! Since I had the food processor out, I threw the onion in there too. And then the eggs... I still stuck to my 2 eggs per pound rule. Mixed up my chicken mixture and added a little bread crumbs to help it stick together and some salt and pepper. Next, you take the chicken mixture, make it into a patty. put one of the frozen herbed butter sticks in the patty and then close it up around ...

French Onion Soup

I love this classic. I start by slicing 3 large yellow onions and lightly carmelizing them in butter. This brings out the flavour of the onions. After onions are nice and soft and starting to brown, I add red wine. I used about a cup. I used a few dashes of Worcester sauce I added pepper and 32 oz of beef broth. I also add a couple beef bullion cubes as I feel they add a little extra flavour. While the soup is simmering, I cut and dry toast french bread in the oven on 350. I then grate my cheeses. I use sharp cheddar, mozzarella and Swiss cheese All ready to put into crocks! I scoop a couple ladles into a crock. Add toast and top with cheese. I then put into the broiler for a few minutes to melt and brown the cheese. Enjoy!

Denise's Food Blog

Search This Blog