Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, middle-eastern spiced chicken with rice and middle-eastern salad. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Middle-eastern Spiced chicken with rice and middle-eastern salad Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, middle-eastern spiced chicken with rice and middle-eastern salad. It is one of my favorites. For mine, I will make it a bit unique.

To begin with this recipe, we must prepare a few ingredients. You can have middle-eastern spiced chicken with rice and middle-eastern salad using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Middle-eastern Spiced chicken with rice and middle-eastern salad:

1. Take 2 cup par-boiled rice
2. Take 3 cup romaine lettuce
3. Get 1/2 red onion
4. Get 1 tomato
5. Take 1 large cucumber
6. Get 1 bunch cilantro
7. Make ready 1 stick butter
8. Take 1/4 cup slivered almonds
9. Get 1 pinch salt
10. Take 2 tsp cumin
11. Take 2 tsp ground coriander
12. Make ready 2 tsp paprika
13. Get 2 tsp ground black pepper
14. Make ready 2 lemon for juice and zest
15. Get 1 lb sliced thin chicken breast
16. Make ready 1 half bulb garlic peeled and mashed into a paste
17. Get 1/4 cup olive oil
18. Take 1 cup plain white yogurt

Add another tablespoon of olive to pot as well as chopped onion. Middle-eastern Spiced chicken with rice and middle-eastern salad. Here is how you achieve that. Season with salt, ½ teaspoon allspice and ¼ teaspoon ground cardamom.

Instructions to make Middle-eastern Spiced chicken with rice and middle-eastern salad:

1. Put four cups of water and half a stick of butter on med-high heat for the rice.
2. For Salad: slice and dice romaine lettuce, cucumber, red onion, and tomato and put it all together in your salad bowl
3. In a seperate small bowl: squeeze half a lemon, add a half tsp of the garlic paste, a pinch of salt and black pepper (to your taste). Grab a whisk, start whisking while slowly adding a stream of olive oil, making a simple lemon-olive oil dressing
4. Pour your delicious homeade dressing onto your salad, and toss! Put your salad bowl in the fridge to chill while you cook the rest of your meal!
5. Marinate your chicken breast in the plain white yogurt and the juice of half a lemon. You can marinate for as little as 30min. Yogurt is an EXCELLENT and QUICK way to tenderize meat.
6. By now your water for the rice has started to boil, add in your two cups of par-boiled rice. Once the water has been brought up to a boil again, stir once, cover, and turn heat down to low. LEAVE IT ALONE FOR THE NEXT 15MIN!
7. Grab a saute pan big enough for your thinly sliced chicken breast. Pour a drizzle of olive oil and a tsp of butter (to encourage browning) and wait until the oil is hot enough to sizzle a drop of water.
8. Add in your chicken breast, turn heat to MED, and let chicken saute.
9. Add your paprika, cumin, coriander, some garlic paste, salt and ground black pepper to the top of the cooking chicken breast. When the bottom of the chicken is nice and brown, turn over and add your spices to that side!
10. After giving your rice about 15min to cook, while chicken is cooking (multi-task!), turn heat off on rice and pour it into a serving bowl. Take a fork and fluff. Add your slivered almonds and some chopped cilantro and mix. You now have a delicious bowl of butter rice with slivered almonds. Yum!
11. After chicken is nicely cooked and browned on both sides, put chicken on serving dish.
12. Eat everything together, or serve with some warmed pita bread to convert your platter into a delicious sandwich! Enjoy!

Here is how you achieve that. Season with salt, ½ teaspoon allspice and ¼ teaspoon ground cardamom. Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Pomegranate and sumac chicken is an ideal dish for an outdoor summer party.

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