I got this post from one of my favorite recipe blogs: Amina's Kitchen. This talented lady cooks up some serious craving food. If you've never tried Arab/Middle Eastern cuisine...i suggest you check it out. Its very easy to prepare, aromatic and flavorful...and will satisfy any preggy craving you have!
So here is comes: Jasmine Chicken with Tomatoes and Green Onions...i know you mouth is watering already! ;)
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I was going to make some burgul (Shami word for couscous) today...but then my taste buds changed and i had a hankering for some jasmine chicken with tomatoes and green onions. Im a big fan of "fresh" dishes. When i say that, i mean food that's prepared with lots of fresh ingredients, preferably things that i can grow myself in our garden. I originally got the idea for this recipe from a Dynasty Jasmine Rice bag, where they had a quick jasmine rice and chicken idea for dinner on the back. I took most of the basic ingredients and added an 3arabi spin to it. :) This is a delicious way to entertain friends and family, and the best part is that its not high in fat or calories. You wont sacrifice taste or enjoyment trying to be thin here! This dish will give your taste buds a kick! Enjoy :)
Ingredients:
4 young chicken quarters
4 cups of Dynasty Jasmine Rice, rinsed
1/2 a large white onion, chopped
2 green onion shoots, chopped
2-3 chicken bullion cubes
3-4 Roma tomatoes, diced (or sub a can of diced tomatoes)
1 - 2 Dynasty Jasmine Tea bag
3-4 table spoons of olive oil
ground pepper to taste
parsley to taste
crumbled feta cheese
water
Directions:
1. Set the over at 350 degrees. In a medium frying pan poor in olive oil, and add white onion. Saute for 2 minutes on medium, then add the chopped green onion and continue to saute for another 4 minutes on medium low heat.
2. While onion is cooking, steep the Dynasty Jasmine Tea bag(s) in two cups of hot water and set aside
3. Take the rinsed rice and put it in a frying pan, add water until it is covered. Bring to a boil. Immediately remove from heat and dump out the water. set aside for the time being.
4.Take the chicken quarters, rinse, and place them in a deep casserole dish or deep square cooking pan.
5. Add the tomatoes and the chicken bullion cubes to the sauteed onions and continue to cook on medium heat for 5 minutes until bullion has “melted” and all ingredients are well mixed. Add a dash of black pepper and parsley.
6.Take the rice and add water until the rice is almost covered. Then pour 1 cup of the tea over the rice as well. Bring to a boil. Then cover and simmer for about 10 minutes.
7.Add the rest of the tea to the tomatoes and onion saute and all to boil for 1 minute.
8.Pour the tomato saute over the chicken in the pan making sure that all pieces are covered by the mix. Add extra water to ensure that all of the chicken is submerged beneath the mix.
9.Cover the chicken and place in the oven. Set the timer for 90 minutes.
10.Check the rice to see if its completely cooked thru, plump, soft and a little sticky. If it needs more water, add the appropriate amount and recover, check again until it completely cooked. Once its done. Turn of the heat and allow it to steam.
11.Check back on the chicken after 90 minutes. Flit each piece and remove the skin. At this point it should be about ready to fall off the bone. Replace cover and put back in the over for another 60 minutes.
12.When the chicken is done, plate the rice first and then pick out pieces of chicken and serve of top of the rice. You can add crumbled feta cheese and parsley on top to garnish.
13.The rest of the tomato and onion mix can be poured into a bowl and served as a dipping sauce for bread.
Aminas Notes:
1.You can use other spices such as rosemary, allspice or cardamom...whatever you tastes good to you.
2. Depending on how much of the jasmine flavor you want to come thru, use one or to tea bags.
3.This dish takes about 3-4 hours to prepare. Make sure you have timed it right.
