PREP TIME: 20 MINS | COOK TIME: 20 MINS | SERVINGS: 4-6
INGREDIENTS:
- 500 grams chicken breast tenderloins
- 1 large capsicum
- 1 large onion
- 2 cups long grain rice
- 100 grams butter
- drizzle of sunflower oil
- 4 tablespoons of Umm Baharat’s ‘Lebanese 7 Spice’ blend
- salt, to taste
- pine nuts, optional
METHOD:
- Dice chicken and place in a hot pan.
- Finely chop capsicum & onion.
- Once the liquid has evaporated from the pan and the chicken browns, add oil along with the diced vegetables.
- As the vegetables cook, wash and rinse the rice.
- Once onions are translucent, add in the Lebanese 7 Spice (please see tip).
- Cook the spice off for a minute or two as you are stirring.
- Add the washed rice into the pan.
- Add boiled water per rice instructions (1.5 cups of water per cup of rice).
- When water starts to boil, add the butter then turn down to the lowest heat and allow to gently simmer (approx. 15-20 minutes).
- Check if water has been absorbed at the bottom of the pan at the 15 minute mark - if not, then continue cooking till the liquid has evaporated.
- Turn off heat and let it sit for 5 mins with lid covered.
- Lightly toast the pine nuts in the remaining butter and spread over the rice on a beautiful platter.
- Serve with a side of yoghurt (or salad) and enjoy!
Lots of love, Umm Baharat.
Tip:
For every 250 grams chicken you use, add an extra 2 tablespoons of our spice!
