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Persian chicken Pilaf recipe healthy

[ 0 ] August 17 |

This easy cooking, healthy Persian chicken rice recipe is not only just taste that packages a punch of health benefits with addition of various health food encapsulate cumin, Granada and dried fruits, juice as the dried apricots, prunes and raisins.


A very good source of iron and manganese, cumin is recognition of their therapeutic properties and culinary herbs. Cumin add a nutty and penetrating, spicy taste with light citrus nuances to this Persian chicken rice dish. Its unique flavor has made a comprehensive spice in cuisine of the Middle East.


Granada juice contains high levels of antioxidants that reduce blood pressure (especially systolic pressure) and decreased the oxidation of LDL cholesterol (bad cholesterol).


This healthy diet also includes dried apricot as a good source of fiber intake. In addition to heart health food, apricots also protect against cancer and promote good vision. Apricot high beta-carotene content helps protect LDL cholesterol from oxidation which may help prevent heart disease.


Ingredients:


2-3 tbsp vegetable oil


700 g/1 1/2 lb Boneless Skinless Chicken (breast and thighs) pieces, cut into pieces 2.5 cm/1 inch


2 medium onions, peeled and coarsely chopped


1 teaspoon ground cumin


200 g/7 oz long grain white rice


1 tbsp tomato puree


1 teaspoon saffron threads


salt and black pepper


100 ml / 3 1/2 juice of Granada fl oz


900 ml chicken broth/1 1/2 pints


125 G/4 oz apricot ready for dry or prunes, halved


2 tbsp raisins


2 tbsp freshly chopped parsley or Mint


Pomegranate seeds for garnish (optional)


Method:
Heat oil in a large, heavy saucepan on medium-high heat. Cook the pieces of chicken in batches until lightly browned. Return all the chicken gold to the pot. Add the onion to the Pan, reduce heat to medium and cook 3-5 minutes, stirring frequently, until the onion begins to soften. Add the cumin and the rice and stir to coat the rice. Cook for 2 minutes until the rice gold and translucent. Stir in the puree of tomatoes and saffron threads, then season to taste with salt and pepper. Add the stock and Pomegranate juice and bring to a boil, stirring once or twice. Add the apricots or raisins and dried plums and shake gently. Reduce heat to low and cook for 30 minutes until chicken and rice are tender and the liquid is absorbed. Convert in a shallow dish and sprinkle with the chopped Mint and parsley. Serve immediately, decorated with pomegranate seeds, if you are using.

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