This a traditional Egyptian dish that is usually served on special occasions and to special guests, it is traditionally made with small whole quails or pigeons. I used boneless chicken instead and added the peas to make it into a one dish meal.
Let me know what you think.
prep time30 Min
cook time30 Min
chicken breasts, boneless and skinless or 2 cups leftover chicken
olive oil, extra virgin
dried minced onions
rice (medium grain)
chicken broth or water and 1 cube chicken bouillon
salt and pepper to taste
How To Make
Preheat oven to 320 degrees F
Cut chicken into 1/2 inch pieces.
Heat olive oil in a frying pan over medium heat, add garlic, chicken and cardamom. Cook and stir until chicken is no longer pink. Decrease heat, cover and simmer for 15 minutes.
In an ovenproof casserole add all other ingredients.
Add chicken mixture and stir all together.
Cover and bake in a 320 degree oven for 30 minutes or until all liquid is absorbed and rice is cooked.
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