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Syrian Chicken with Pignolia Rice Recipe

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This recipe for Syrian Chicken with Pignolia Rice, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, August 24, 2007


1 c long grain rice
2 whole large chicken breasts, skinned and boned
6 tbsp butter
1 (3 oz) jar pine nuts
2 medium sized carrots, cut into matchstick thin strips
1 9oz pkg frozen whole green beans, thawed and cut into 1/4 inch pieces
1 medium onion, sliced
1 garlic clove, cut in half
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp oregano leaves
1/4 tsp ground ginger
1/4 tsp ground red pepper

1. Prepare rice as label directs; keep warm. 2. Meanwhile, cut each chicken breast in half; then cut each half crosswise into 1/4 inch wide strips; set aside. In 12 inch skillet over medium heat, in 2 tablespoons hot butter, cook pine nuts until lightly browned, stirring frequently. With slotted spoon, remove pine nuts to small bowl; set aside. 3. In same skillet, in 1 tablespoon hot butter, cook carrots and green beans 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 3 minutes or until vegetables are tender. Remove cover; continue cooking until liquid evaporates. With slotted spoon, remove vegetables to medium bowl. 4. In same skillet over medium heat, in 3 more tablespoons hot butter, cook onion, garlic, cumin, coriander, oregano, ginger, pepper and salt until onion is tender, stirring occasionally. Discard garlic. 5. To onion mixture in skillet over high heat, add chicken strips; cook just until chicken is tender and loses its pink color, about 2 to 3 minutes, stirring quickly and constantly. Return carrots and green beans to skillet; heat through.




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