Hawaij Spiced Chicken And Rice Recipes

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HAWAIJ CHICKEN & RICE



Hawaij Chicken & Rice image

This hawaij chicken and rice recipe is truly wonderful!

Provided by This Healthy Table

Categories     Main Dishes

Time 1h5m

Number Of Ingredients 9

2 tablespoons olive oil
1 1/2 lbs bone-in chicken thighs
1/4 cup hawaij spice*
1 yellow onion, diced
3 cloves garlic, minced
2 1/2 cups chicken broth
2 teaspoons kosher salt
1 cup mixed brown rice**
optional - serve with a green salad and top with scallions

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a dutch oven (or other ovenproof pot) over medium-high heat.
  • Cover the chicken thighs in the hawaij spice - sprinkling it on both sides and patting it on the chicken to make sure it sticks.
  • Add the chicken thighs, skin side down and brown for 3 minutes, then flip and brown for another 3 minutes.
  • Remove the chicken breasts and set aside.
  • Add the onions to the pot the chicken was in and sauté till they are translucent, about 4 minutes, stirring occasionally.
  • Then add the garlic and let sauté for 30 seconds.
  • Deglaze the pot with a little bit of the chicken broth, scraping up any bits sticking to the bottom. Then add the rest of the broth. Turn off the stove.
  • Add the rice and stir to combine. Then nestle the chicken in the rice.
  • Cover the pot and put in the oven for 35 minutes. Remove the lid and continue to cook for another 10 minutes.
  • Remove the chicken and rice from the oven and let sit for 5 to 10 minutes before serving.

Nutrition Facts : Calories 508 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 221 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 43 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1941 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

HAWAIJ SPICED CHICKEN AND RICE



Hawaij Spiced Chicken and Rice image

One pot dinner with 5 minute prep can be yours tonight when you keep this secret spice mix on hand, it truly makes everything taste better.

Provided by Jamie Geller

Categories     Main, Dinner

Time 1h5m

Yield 6

Number Of Ingredients 11

¼ cup extra virgin olive oil, such as Colavita
1 onion, diced
1 carrot, diced
1½ cups basmati rice
1½ tablespoons Jamie Geller Hawaij, divided
1 teaspoon kosher salt
3 cups chicken, vegetable or beef broth
6 boneless, skinless chicken breast or chicken thighs
1 cup mixed herbs, for garnish
½ cup chopped pistachios, for garnish
½ cup dried cranberries, for garnish

Steps:

  • Preheat oven to 400°F. Place evoo, onion, carrot, rice, 1 teaspoon hawaij, salt, and broth in 9 x 13 casserole or deep saute pan. Mix well. Add chicken breasts and sprinkle with remaining hawaij. Cover tightly and roast for 40 minutes. After 40 minutes, uncover and roast for an additional 5-10 minutes. Garnish with herbs, pistachios and cranberries.

Nutrition Facts :

HAWAIJ - TRADITIONAL SPICE MIX FROM YEMEN.



Hawaij - Traditional Spice Mix from Yemen. image

Hawaij is essential to the cuisine of Yemen - use it liberally as a rub for grilled meat, poultry, seafood, and vegetables. Try it sprinkled into soups, stews, sauces, and rice to liven the flavours up a bit!

Provided by Um Safia

Categories     Southwest Asia (middle East)

Time 7m

Yield 1 1/2 cups

Number Of Ingredients 6

6 1/2 tablespoons black peppercorns
1/4 cup cumin seed
2 1/2 tablespoons coriander seeds
1 1/2 tablespoons green cardamom pods
1 1/2 teaspoons whole cloves
3 1/2 tablespoons ground turmeric

Steps:

  • Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
  • Allow to cool, grind using a spice / coffee grinder or mortar & pestle. Add the turmer, mix well & store in an container in a cool, dark place.

SPICY CHICKEN AND RICE



Spicy Chicken and Rice image

As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 5h50m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 pounds boneless skinless chicken breast halves
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 medium green peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle pepper
6 cups cooked brown rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup reduced-fat sour cream

Steps:

  • Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.

SPICED CHICKEN WITH RICE & CRISP RED ONIONS



Spiced chicken with rice & crisp red onions image

Low-cholesterol diets don't have to be boring as this curried chicken from Mary Cadogan proves

Provided by Mary Cadogan

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 11

2 boneless skinless chicken breasts, about 140g/5oz each
1 tbsp sunflower oil
2 tsp curry powder
1 large red onion , thinly sliced
100g basmati rice
1 cinnamon stick
pinch saffron
1 tbsp raisins
85g frozen pea
1 tbsp chopped mint and coriander
4 rounded tbsp low-fat natural yogurt

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Brush the chicken with 1 tsp oil, then sprinkle with curry powder. Toss the onion in the remaining oil. Put the chicken and onions in one layer in a roasting tin. Bake for 25 mins until the meat is cooked and the onions are crisp, stirring the onions halfway through the cooking time.
  • Rinse the rice, then put in a pan with the cinnamon, saffron, salt to taste and 300ml water. Bring to the boil, stir once, add the raisins, cover. Gently cook for 10-12 mins until the rice is tender, adding the peas halfway through. Spoon the rice onto two plates, top with the chicken and scatter over the onions. Stir the herbs into the yogurt and season, if you like, before serving on the side.

Nutrition Facts : Calories 495 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.39 milligram of sodium

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