Yemenigerian Delight
Hamza Alzubairi
over 1 year ago
A delicious fusion of Yemeni and Nigerian flavors, this dish is sure to captivate your taste buds.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
450
Protein
25g
Fat
12g
Sat Fat
6g
Carbs
60g
Chole
80mg
Fiber
4g
Sugar
3g
Sodium
600mg
Ingredients
- 2 cups basmati rice
- 1 pound chicken, cut into pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 1 cup coconut milk
- 1 cup frozen peas
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- Lemon wedges, for serving
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger to the pot and cook for another minute.
- Add the chicken pieces to the pot and cook until browned on all sides.
- Stir in the turmeric, cumin, paprika, cinnamon, salt, black pepper, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add the rinsed basmati rice to the pot and stir to coat it with the spices.
- Pour in the chicken broth and coconut milk. Bring to a boil, then reduce heat to low and cover the pot.
- Simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Stir in the frozen peas and cook for another 5 minutes, until heated through.
- Remove the pot from heat and let it sit, covered, for 5 minutes.
- Fluff the rice with a fork, then stir in the chopped cilantro and parsley.
- Serve the Yemenigerian Delight with lemon wedges on the side.
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