Middle Eastern Chicken And 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:

• 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.

Steps:

• Preheat oven to 400 degrees.
• Place the chicken breasts in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
• Sprinkle the chicken with the fresh lemon juice, combine spices and sprinkle over chicken, top with slivers of garlic.
• Pour the rinsed chickpeas over and then the tomatoes. Place dish in preheated oven and cook for 25 minutes.
• Serve with couscous or rice.

Steps:

• Mix yogurt, cumin, cinnamon, nutmeg, salt, and pepper. Marinate chicken in yogurt mixture for 1-2 hours.
• Heat olive oil in large skillet over medium-high heat. Add onions and saute for a few minutes until they are becoming tender. Add chicken/marinade and apricots and continue to cook. After about five minutes, add orange juice and chicken broth. Reduce heat to low, and simmer for 10-15 minutes, stirring occasionally.
• With a spoon, add some of the hot cooking liquid to a bowl. Mix with cornstarch until smooth, and return this mixture to the saucepan. Stir constantly until thickened. At this point, you may wish to add additional amounts of cumin, cinnamon, nutmeg, salt, and pepper.
• Serve with basmati rice. Note: for additional flavor, cook rice with chicken broth.