Chicken With Basmati Rice Recipes

Steps:

• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until just softened, 3 minutes. Add the rice; cook, stirring, until slightly toasted, 2 minutes. Add 2 cups water, the apricots, cumin, cinnamon and 1/4 teaspoon salt. Increase the heat to medium high; bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender, about 15 minutes. Remove from the heat. Add the spinach (do not stir). Let sit, covered, until wilted, about 7 minutes.
• Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cookuntil golden, about 3 minutes per side. Drizzle with the lemon juice.
• Fold the spinach into the rice and serve with the chicken. Divide the rice and chicken among plates. Thin the yogurt with 1 teaspoon water; drizzle over the chicken. Sprinkle with the almonds.

Steps:

• In plastic storage bag, combine curry powder, chicken, onion and bell pepper. Shake well to coat chicken and vegetables in curry powder.
• Heat sauté pan over high heat and add tablespoon of oil. Add chicken mixture to pan and sauté until chicken is almost done, about 5 minutes.
• Add in chicken broth and rice to pan. Heat until most of the chicken broth has absorbed, about 3 minutes.
• Stir in yogurt and chopped cilantro into heated rice and chicken mixture.
• Stir until well combined.

Steps:

• Mix paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom together to make baharat spice mixture. Set baharat blend aside.
• Combine cilantro, 2 tablespoons olive oil, and lemon juice in a resealable plastic bag. Add 1 tablespoon baharat blend. Add chicken pieces, seal, and shake. Marinate in the refrigerator at least 4 hours.
• Meanwhile, place rice in a large bowl and cover with fresh water. Soak at least 1 hour. Rinse and drain and return to the bowl. Add cashews, almonds, raising, and pistachios. Stir in 1 tablespoon baharat blend. Mix well and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Add shallot and cook until translucent, 1 to 3 minutes. Turn off heat. Add rice mixture and toss to coat.
• Remove cilantro from the bag with the chicken. Pour marinated chicken on top of the rice in the Dutch oven; reserve bag. Pour broth into the bag and shake gently; pour over the chicken and rice. Cover Dutch oven.
• Bake in the preheated oven until rice is soft and chicken is no longer pink in the center and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
• Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
• Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
• Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
• Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
• You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.

Steps:

• Mix barbecue sauce, ketchup and dry seasonings in large bowl until blended. Add chicken; stir until evenly coated with barbecue sauce mixture. Refrigerate 30 min. to marinate.
• Meanwhile, cook rice as directed on package, omitting salt.
• Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add garlic and chicken mixture; stir. Cook 8 to 10 min. or until chicken is done, stirring frequently. Add green onions and vinegar; mix well.
• Serve over rice.

Steps:

• Cut chicken into 1 inch pieces and place in a bowl.
• Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
• Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
• Add onions and sauté until lightly browned.
• Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
• Add tomatoes, salt, yogurt and continue to sauté for two minutes.
• Add rice, marinated chicken pieces and cilantro and mix well.
• Add chicken stock (or vegetable stock) and bring it to a boil.
• Cover, reduce heat and let it cook till both the chicken and rice are done.
• Serve hot.

Steps:

• Place the basmati in a rice cooker with 2-3 cups of water (according to your rice cooker's instructions) along with pinch of salt and the saffron.
• Turn the rice cooker on and while that is cooking, prepare the rest.
• Strip the bbq chicken of it's skin, wings and stuffing (I usually eat this as I cook the meal ha ha).
• Chop up the roast chicken meat roughly and set aside.
• Dry roast the almonds in a large frypan until they're a light golden brown, then set aside.
• Fry the berries in appx 1/2 tbpsn of the butter for about five minutes, then set aside.
• Put another 1/2 tbspn of the butter in the pan and fry the chopped spring onions gently til they go soft.
• Add the cooked rice and the rest of the butter, stir fry for about five minutes.
• Add the chicken, almonds, berries and sumac and stir through.
• Add the fresh coriander, cook for another minute, then serve.