Ingredients for Casbah Chicken With Orange Infused Basmati Rice
- 1 cup Basmati Rice
- 1 1/2 cups Water
- 1 tbsp Chicken Base
- 1 tbsp grated Orange Zest
- 1/4 tsp Salt, plus more for seasoning
- 2 Boneless Skinless Chicken Breasts (about 1 lb)
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 1/2 cup chopped Green Onions
- 1/4 cup Orange Juice
- Brown Sugar
- 1/2 tsp ground Cinnamon
- 1/2 tsp ground Cumin
- 1/4 tsp Cayenne Pepper
- Raisins
- Pepper, for seasoning
- 2 tbsp chopped fresh Cilantro
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How to Make Casbah Chicken With Orange Infused Basmati Rice
- Rinse 1 cup of basmati rice under cold water until the water runs clear.
- In a medium saucepan, bring 1 ½ cups of water to a boil. Add the rice, 1 chicken bouillon cube (or 1 tbsp chicken base), 1 tbsp grated orange peel, and ¼ tsp salt.
- Bring back to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- While the rice cooks, season 2 boneless, skinless chicken breasts (about 1 lb) lightly with salt and pepper.
- Melt 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat.
- Cook the chicken for 3-5 minutes per side, or until cooked through and golden brown. Remove from skillet and set aside, keeping warm.
- Add ½ cup chopped green onions to the skillet and cook for 1 minute, stirring frequently.
- Stir in ½ tsp ground cinnamon, ½ tsp ground cumin, ¼ tsp cayenne pepper, ¼ cup orange juice, and 2 tbsp chopped fresh cilantro.
- Return the chicken to the skillet. Increase heat to medium-high and cook for 5 minutes, stirring frequently, until the sauce is slightly thickened and the chicken is heated through.
- Fluff the rice with a fork.
- Spoon the rice onto serving plates, top with the chicken, and drizzle with the sauce.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
48g
Fat
24g
Carbs
16g
