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Cardamom and honey chicken thighs with green beans and quinoa recipe

Cardamom and honey chicken thighs with green beans and quinoa recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

Juicy chicken thighs with a sweet, sticky sauce of honey and tamari with crushed cardamom seeds, great for improving digestion, served with quinoa and roasted green beans.

1 person made this

IngredientsServes: 2

  • 1 tablespoon honey
  • 2 tablespoons tamari
  • 2 garlic cloves, crushed
  • 8 cardamom pods
  • coconut oil / olive oil
  • sea salt and black pepper
  • 2 chicken thigh fillets, halved
  • 1 red pepper, chopped
  • 120g green beans, trimmed
  • 80g quinoa
  • 20g flaked almonds

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat the oven to 200 C / Gas 6 and boil a kettle.
  2. Remove the cardamom seeds from the pods, lightly bruise the seeds with a rolling pin (or use a pestle and mortar) and discard the green shells.
  3. To make the cardamom and honey sauce: in a bowl, mix together the honey, tamari, garlic and cardamom seeds with 1 tablespoon olive oil and season with black pepper. Place the chicken in the bowl and stir to coat.
  4. Place the chicken and sauce in an oven-proof dish with the red pepper and green beans and drizzle over 1 teaspoon oil. Place in the oven for 20 minutes, until the chicken is golden brown and cooked through.
  5. Rinse the quinoa and place in a pan with 300ml boiling water and a pinch of sea salt. Simmer for 15 minutes, then drain.
  6. When the chicken is cooked, remove from the oven. Mix the red peppers and juices from the pan with the quinoa.
  7. To serve, spoon the red pepper quinoa onto a warm plate. Then layer over the green beans followed by the chicken thighs, and sprinkle over the flaked almonds.

See it on my blog

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Reviews in English (0)

Easy Chicken Shawarma Quinoa Bowls

I&rsquom a huge fan of meal prepping because it makes my life and everyone else&rsquos life that much easier.

I&rsquoll admit, it&rsquos not the most fun to prep ahead of time because of all that&rsquos going on in the kitchen.

However, you will be thanking yourself once you get home from work on Tuesday and open the fridge and realize there&rsquos food already prepped!

This chicken shawarma quinoa bowl is a PRIME example of how easy meal prepping can be if you just stick to it.

You can make a large batch of this chicken (I used Shenandoah Valley Organic Boneless Skinless Chicken Thighs) and have it all week long.

Lunches with this chicken would be fabulous too.

I just love the flavor-bomb that is in this bowl!


Let&rsquos celebrate rice month with rice bowls.

There is no better way to celebrate, right?

Rice bowls are one of my favorite go-to lunches or dinners in my house.

I love that they are easy to put together and how versatile they are.

You can create the perfect, well balanced meal all in one simple bowl.

Today&rsquos Chicken Shawarma Recipe is simple to make and so flavorful.

The chicken works great as part of a rice bowl with your favorite mediterranean ingredients.

I love a recipe that includes your protein and creates a full meal like this Chicken Souvlaki Salad or these Sheet Pan Honey Balsamic Chicken Tenders.

This rice bowl uses aromatic basmati rice paired with juicy, flavorful chicken shawarma and is topped with hummus, yogurt, a tabbouleh inspired salad, cucumbers, red onions and served with pita wedges.

The best part about a meal like this is that I can set out all of the ingredients for my family and they can create their favorite bowl based on their tastes.

The sky is the limit with things you can add to this bowl including chickpeas, feta cheese, a drizzle of tahini or even pine nuts. Get creative!

The base of these Chicken Shawarma Rice Bowls is the Royal Basmati Rice .

I have to tell you a little about the Royal story and their Basmati & Jasmine rice products.

Their Royal® Basmati Rice grows in the foothills of the Himalayas, which is the only place authentic Basmati Rice can come from.

Exceptionally fragrant, with a delicate taste and fluffy texture, it is deservedly the best-selling Basmati in America. We love rice in our house and this is a favorite.

Recipe Summary

  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 bone-in chicken thighs, skin removed
  • 1 (15 ounce) can chickpeas, drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 12 marinated artichoke hearts, drained
  • 4 large carrots, chopped
  • 4 large garlic cloves, halved
  • 1 (3 inch) piece cinnamon stick
  • 1 tablespoon olive oil, or more as needed
  • 1 large sweet onion, halved and thinly sliced
  • ½ pound green beans, trimmed and halved
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • ¼ cup coarsely chopped cilantro
  • 3 cups water
  • 2 cups couscous

Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.

Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.

Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.

Cover the slow cooker and cook on Low for approximately 2 hours.

Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.

Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.

Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

Detailed Instructions

1, Preheat the oven to 200C (400C). Wash and dry the oranges. Using a fine microplane grater or zester, grate the zest from both oranges into a small bowl.

2. Chop or grate the peeled ginger finely, and add to the orange zest.

3. Strip the thyme leaves from the stem by gripping lightly and pulling from the tip to the base of each stem. Add to the orange and ginger.

4. Mash a tablespoon of butter into the thyme, ginger and orange zest with a fork, until evenly mixed.

5. Mash 2 tablespoons of honey into the mixture. It will look a little strange, as if the butter has curdled, but it&aposs perfectly fine.

6. Loosen the skin of the chicken carefully. Slide a finger or a spoon between the skin and the meat, gradually pulling the skin away. The skin can easily rip, so do this slowly and carefully.

Loosen the chicken skin carefully - slide a finger or a spoon and gently pull it away from the meat.

General Tso’s Chicken – 左宗棠雞

3 lb Chicken Thighs, boneless, skinless, cut in bite-size chunks
1 cup & 2 Tbsp Corn Starch, divided
1-3 tsp Cayenne Pepper
2 Tbsp Vegetable Oil
1/4 cup Shaoxing Rice Wine 绍兴酒
1/2 cup and 1 tsp Soy Sauce, divided
1/4 cup Rice Wine Vinegar
1/2 cup Chicken Broth
3 Tbsp Honey
1/2 tsp Crushed Red Pepper
4 cloves Garlic, slivered
1 Tbsp Ginger, minced
8-12 Dried Tiānjīn Red Chili Peppers 天津辣椒
2 Scallions, cut in pieces
4 cups Broccoli, cut in bite size pieces
2 cloves Garlic, minced
Juice of 1 Lemon

1 1/2-2 cups Brown Rice
3-4 cups Water (or more)

  • Cook the Brown Rice according to the directions on the bag and set aside
  • In a seal-able plastic bag, combine 1 cup Corn Starch and the Cayenne Pepper, mixing well.
  • Pat the Chicken pieces dry with a paper towel, and add to the bag. Seal and shake, coating the chicken in the powder.
  • Bring a wok to high heat and add 1/2 of the Vegetable Oil.
  • Remove the chicken from the bag and saute in the oil until browned on all sides.
  • Drain the chicken on paper towels.
  • Blanch or Steam the Broccoli spears and set to the side.
  • In a glass, whisk together the Rice Wine and remaining Cornstarch.
  • Heat the wok again, and add the Rice Wine/Corn Starch mixture, 1/2 cup of Soy Sauce, Rice Wine Vinegar, the Honey, Chicken Broth, Ginger, slivered Garlic, and Crushed Red Pepper, mixing well.
  • Heat until the mixture begins to bubble.
  • Add the Scallions, Tiānjīn Red Chili Peppers, and Chicken and coat well.
  • Pour the Mixture into a serving dish.
  • In another sealed bag, combine the remaining Soy Sauce, minced Garlic, and Lemon Juice.
  • add the Broccoli Spears and mix well.
  • Garnish the Chicken with the Broccoli or serve in a separate dish.

NOTES: So I was inspired to make this dish because of a very awful version that I ordered in from the local take-away. This version should be more flavorful, slightly spicier, and not as unhealthy as the heavy batter, deep-fried kind.

General Tso’s Chicken is believed to have been created in New York City in the 1970s as an attempt to introduce the spicier Hunan cuisine to what was generally Cantonese cuisine in the city. There are two chefs who are attributed as possible inventors of this dish, Chef Peng Jia of Peng’s Restaurant formerly of E 44th St and Chef T. T. Wong of the Shun Lee Palace restaurants. I have also found claims of invention by a chef in Taiwan about the same time. As far as I can tell, the Peng Jia seems to be the most widely accepted, though no one seems to know for sure.

General Tso’s Chicken is named after Zuo Zongtang (左宗棠, 1812–1885), a Qing Dynasty general from Hunan Provence. I cannot find any reason or rational as to why the dish is named after him. Another source suggests that the name is really a mis-translation. Eileen Yin-Fei Lo states in her book The Chinese Kitchen that the dish originates from a simple Hunan chicken dish, and that the reference to “Zongtang” in “Zuo Zongtang chicken” was not a reference to Zuo Zongtang’s given name, but rather a reference to the homonym zōngtáng 宗堂, meaning “ancestral meeting hall”. As one who is completely ignorant to Chinese languages, I’ll have to take her word for it. Also regionally, in the US, there are various spellings of used…Gua, Tsao, Tsa, Cua, Zuo, etc… reflecting how poorly we Americans transliterate Chinese.

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Cream of Mushroom Soup

1 Tbsp Butter
2 Tbsp Yellow Onion, minced
1 clove Garlic, minced
5 cups Button Mushrooms, cleaned and diced finely
3 Tbsp White Wine (Pinot Grigio)
1 Tbsp fresh Thyme, finely chopped
1/2 Tbsp Cardamom powder
1/2 Tbsp Dill, finely chopped
1/2 Bay Leaf
1 tsp Salt
1/2 tsp Black Pepper
2 cups Heavy Cream
1 1/2 cups Vegetable Stock
1 tsp Corn Starch

  • In a large Sauce Pan on medium heat, combine Butter, Onions, and Garlic. Brown the Onions.
  • De-Glaze with the White Wine
  • Add Mushrooms, and Spices and continue to cook for about 10 minutes.
  • Reserve 1/4 cup Stock to the side.
  • Combine the remaining Stock and Cream to the pot and simmer for 20 minutes.
  • Add the Corn starch to the reserved Stock and whisk together so there are no lumps of corn starch. When mixed, add to the soup and continue to simmer until the Soup thickens.

NOTES: You can always modify the types of Mushrooms you want in this Soup. I prefer to use Pinot Grigio for this recipe because it is not too dry and not too sweet.

Chayote Recipes Mexican

Nearly all mexican groceries. This is an extremely hearty and satisfying soup made from scratch with beef bones cabbage potatoes corn chayote and cilantro.

Chayote With Tomato And Green Chile

Steamed or boiled most typically as a stew vegetable though occasionally cooked and used in salads.

Chayote recipes mexican. Some mexican cooks prefer the dark green spiny chayotes. 1 small chayote pitted and julienned. 1 tsp raw honey.

Top rated chayote recipes. Heat the butter and oil in a large skillet over medium heat until the butter is melted. 5 radishes thinly sliced.

Mexican squash recipes quinoa with chorizo and chayote squash upstate ramblings water frozen corn olive oil garlic cloves sauce quinoa chayote squash and 5 more. Add the onions and saute until they are golden but not browned about 8 to 10 minutes. 2 tbsp chopped onion.

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2 tbsp olive oil. Stir in epazote bread crumbs and almonds. Garnish with slivered raw onion lime juice jalapenos and more cilantro.

1 tsp olive oil. Add garlic jalapeno and cumin and saute until fragrant. We have chayote salad nopales salad squash salad watercress salad and the popular christmas salad just to name a few.

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1 large green anaheim chile stem and seeds removed and discarded chopped. Chayotes with unblemished skin that shows no sign of shriveling are ones of highest quality. Mexican cactus recipes chicken in oaxacan yellow mole with green beans and chayote or potatoes frontera dried guajillo chiles diced tomatoes in juice leaves ground cumin and 10 more.

Another example of jose andres famed spanish recipes that can be found on the menu at china poblano in las vegas. 14 tsp each ground cayenne pepper and cumin. 6 ounces of roasted tomatoes can use canned fire roasted tomatoes.

Chayote salad when i was growing up a salad consisted of a mix of lettuce or shredded cabbage with tomato onion cucumber radishes and a drizzle of olive oil and lime juice to top it off. Ingredients 2 tbsp fresh lime juice. 12 avocado pitted peeled and chopped.

Pinch red chile pepper flakes. This innovative restaurant is a fusion of mexican and chinese cuisine combining unexpected ingredients such as chayote and jicama with soy and ginger.

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Easy and delicious. I substituted a wild rice mix for the basmati, but otherwise followed it to a T.

Spice profile is a little understated. I find most recipes tend towards the conservative side when it comes to spices so as not to offend anyone's palate. I pumped up the cumin and the turmeric. I agree with the notes about adding lime juice to the cucumbers. I also left the chicken on simmer with a lid, which helped to soften the onions and bring out some of their sweetness. I don't know much about Persian cooking, in terms of authenticity, but I found the whole dish quite a delightful sensory experience with all of the aromatics. The leftovers made a great lunch the next day.

My family enjoyed this dish. I will make it again & again

Delish! We love it. It's a lot of prep (do some in advance), but it's part of our regular rotation. So good.

This is the second time we have made this. It reheats well. We made some substitutions this time just to avoid an extra grocery run and it turned out great. Our herb garden is about done for the season so I used a few mint leaves, some basil leaves, and filled in with baby spinach and dry dill. I used a regular cucumber that I peeled and seeded. We didn't have any pistachios but almonds were very good. I think we will add raisins to it next time. We also added a pound of chicken so we could have left overs pita sandwiches for lunch. It is a lot of measuring but it moves quickly with two sets of hands. If I did it myself, I would definitely have everything prepped and measured before cooking.

Delicious! The house smelled wonderful from prep through to eating. I mostly followed the recipe as written I had no turmeric as I thought I did, and no cucumber-ack! I used curry powder in place of the turmeric- yum!- and just mixed the herbs in with the yogurt. It was so tasty, we kept saying "mmmm" all through dinner. The flavors imparted by the spices were so pleasing, and everything came together so well. Not too difficult to make, and well worth any effort. Next time with the cucumber! Highly recommended.

I didn't happen to have the time or the ingredients on hand to make the cucumber salad, but I had some chicken I needed to use before it went bad, so I went ahead with just the chicken and rice. I followed the recipe almost exactly, and it was quick, easy, and really flavorful. This will go into the rotation for weeknights for sure.

Utterly disappointing. I think it is unnecessarily complicated. There are other true Persian chicken recipes that are simpler and tastier. I know a thing or two about Persian cooking since I married into a Persian family. I think this recipe could be salvaged by first cooking the onions, then add the garlic, then the spices, and then the chicken. The method described in the recipe, in my opinion, just does not develop the flavors so despite having a number of pungent ingredients, it falls flat.

Simple and delicious. Once you eat it, you will crave it. I added lime juice to the cucumber and herbs and liked it even better.

My family loves this recipe, made as-is, but sometimes I add red pepper flakes to give it a little heat, which it is lacking. Great for people who want middle eastern flavors without a lot of heat. If you use yogurt to finish this, as I do, I recommend using Greek yogurt and bring the yogurt to room temp first. If it comes straight out of the fridge, it cools the dish too much and you can't really heat it after adding it without curdling the yogurt.

This was an amazing dish, I pretty much followed the recipe exactly, why review something you have changed? The flavors were a perfect marriage of spice, lime and texture. Made the herb salad to top it with, which I think made it perfect, very Persian. This will be in my rotation of go to recipes, it was simple and delicious.

Really good stuff. I could easily double the rice part. Next time, I'll make the cucumber part first. It can sit a while. The other parts come together pretty quickly. I had to use white rice, since I don't have any Basmati on hand. But it came out pleasantly fragrant. You do need a big pan when cooking the chicken. As someone else said, the color of the turmeric makes it difficult to tell if it's done.

This didn't turn out as good as it sounded. Disappointed.

Just made this. It came out delicious. Changed up a couple of things, just because I already had the rice cooked. In a large pot, sauteed garlic, onions, lime juice cinnamon, turmeric, cardamon, added the cooked rice. Covered pot. In a pan cooked chicken tenders that had marinated in the spices with coconut cream. Covered pan to make chicken even more tender and reserve liquid from the juices and the coconut cream. Added chicken to rice, chopped mint, salt to taste. Ready in under 20 minutes!

We loved this recipe! We used leftover rotisserie chicken.

I made this recipe the other night without the yogurt, but otherwise followed it as written using boneless skinless thighs. My whole family loved it (even my pickier son). I made 1 1/2 times the recipe and should have made more so we could have leftovers. The cucumber and herb salad added a lot to the dish when mixed in with the chicken and rice - more than I would have expected. This will definitely be added to the rotation.

Turned out great. Adding the yogurt at the finish really makes this dish. I doubled the rice and added butter, as is traditional with Persian cooking. I also brined the chicken in saltwater for 24 hours. The chicken was moist and tender. I had cilantro and pistachios but forgot to add them and I don't think it really affected this fantastic dish!

I made it assuming it would take 45 minutes or a bit longer. Unless you have 4 hands this recipe will set you back an hour or more. Not recommended for weeknight meals unless you prepare part of it in advance. Having said all that's negative, the rest is good news. This is a spicy and colorful dish that is very forgiving for those who want to improvise or be creative. I followed the recipe as I usually do the first time and was very happy with the results. Having a choice of Cilantro, Mint or Dill I went with Mint as it is in peak season and very inexpensive. I also used plain Greek Style yogurt and was happy with the body and texture it gave to the chicken. Also the Turmeric stained the poultry with a nice golden hue. By the time I started making the Basmati Rice I was feeling the pressure of time so I made the rice exactly as indicated. With more time I might have opted to go back out for a container of vegetable broth. Overall, it came out great and disappeared so fast there was no thought of leftovers. Next time I will do some things differently. I will start the recipe a day ahead and I will make more so there are leftovers.

Fantastic summer meal out on the patio. Very refreshing. No need to adjust any seasonings. I love to cook and this can mostly be put together ahead of time for easy entertaining. Will definitely make again. A nice change from the regular curries.

Great flavours and even better the next day. I thought the rice could do with a little boost so next time I will moisten with a little chicken stock and dust with more cinnamon before serving.

I enjoyed the flavours of this recipe, Persian or not! The flavors were wonderful as I used fresh spices that I ground myself. Big difference!

After reading the recipe I knew I’d like it, and after reading the reviews I decided to change a few things. First I’m not going to call it Persian, since those in the know say its not Persian.I’m just calling it Spiced Chicken and Rice. With that out of the way, I felt free to make adjustments. I made the chicken spice mixture first using a whole onion and let the mixture rest in the fridge several hours. For the rice, I didn’t have Basmati so I subbed Jasmine, and doubled the quantity. Before toasting the rice I sautéed a small diced, onion and then proceeded toasting the rice and spices. I used a whole cinnamon stick instead of ground. I used chicken broth for the liquid. It was delicious, but next time I’ll get some Basmati because I do love Basmati rice. For the chicken, I used a whole milk yogurt (per one of the other reviewers comment) and it melted into a lovely sauce. I used cilantro and dill for the herbs since that’s what I had on hand. The finishing touch of sumac was perfect. My husband gobbled it down and said he could eat it every week. Next time I’ll use 2 lbs of chicken so we can have enough leftovers for everyone to enjoy .

This is the farthest thing from a Persian recipe. First off persians NEVER saute rice!. We rinse until the water is clear and then we boil it in water and cook it that way. Literraly not one aspect of this would be considered by a Persian cook. Sorry but epic fail.

Followed recipe - sounded really good but it was just ok - totally edible but nothing exciting. I wont make again.

Watch the video: Superfood Σαλάτα. Άκης Πετρετζίκης (July 2022).


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