COOKBOOK: Mag Recipe

RATE: ❤️❤️❤️👌🏻👌🏻👌🏻💲💲

Well I read the ingredients in this recipe and I was excited to make it. A rice with lots of flavour was on the menu! From eggplant, parsley & carrots to even pistachio nuts. The chicken was just as delicious with middle eastern flavours. You can purchase ‘middle eastern spices’ from your masterfood herb/spice selection. Dont be shy in adding that little bit more of this spice to your chicken, I did and it was a huge success.

Here’s a great recipe to introduce some variety to your chicken dinners. Super easy to make!

Enjoy

RECIPE

SERVES 4

2 chicken breast fillets

1 x 375g chicken stock + 100ml extra for vegetables

4 tablespoons Middle Eastern Spice mix

Olive oil for frying

2 cloves garlic

1 carrot, chopped

1 onion, chopped

1 small eggplant, diced

1 x 250g can crushed tomatoes

400g basmati rice

1/4 cup continental parsley

1/4 chopped pistachio nuts

Place chicen in a bowl and marinade in 1/4 cup of stock and spice. Refrigerate for 1-2 hours.

Add all vegetables and garlic in bowl and add some stock. Mix well.

In a deep pan heat oil and fry garlic, onion, eggplant and tomatoes. Stir in rice, stir for 1 minute until rice is moist with pan juices, add stock, reduce to low heat and cook for 10mins, or until rice is tender. Stir in parsley & pistachios.

Meanwhile bbq (or bake/grill or panfry) the chicken. I baked my chicken and it was delicious. Preheat oven to 200C, place chicken in deep tray and bake on moderate oven (180C) for 40mins or until cooked through. Remove from oven and keep warm.

Slice chicken and serve on to of rice.