Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

North African staples transform this simple supper.

Recipe by Cooking Light November 2004

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Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup rice and 2/3 cup chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan, and sauté 5 minutes, browning on all sides. Remove chicken from pan; keep warm.

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  • Add onion, 1/8 teaspoon saffron, and garlic to pan; sauté 5 minutes or until onion is tender. Stir in reserved chicken, tomato juice, and dates; cover. Reduce heat to low, and cook 15 minutes. Uncover; cook 10 minutes. Remove from heat; keep warm.

  • Combine 1/4 teaspoon salt, 1/8 teaspoon saffron, 2 cups water, and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed. Fluff with a fork. Serve the chicken mixture over rice mixture. Garnish with sliced green onions and lemon wedges, if desired.

Nutrition Facts

273 calories; calories from fat 12%; fat 3.5g; saturated fat 0.7g; mono fat 0.8g; poly fat 1.6g; protein 20.8g; carbohydrates 38.6g; fiber 2.5g; cholesterol 44mg; iron 2.8mg; sodium 500mg; calcium 43mg.
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