Casbah Chicken With Orange Infused Basmati Rice Recipes

Steps:

• Mix barbecue sauce, ketchup and dry seasonings in large bowl until blended. Add chicken; stir until evenly coated with barbecue sauce mixture. Refrigerate 30 min. to marinate.
• Meanwhile, cook rice as directed on package, omitting salt.
• Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add garlic and chicken mixture; stir. Cook 8 to 10 min. or until chicken is done, stirring frequently. Add green onions and vinegar; mix well.
• Serve over rice.

Steps:

• Melt margarine in skillet over medium-high heat. Cook until browned, remove from skillet and sprinkle with salt & pepper.
• Add shallots to skillet; cook and stir 30 seconds. Stir in rice. Stir in broth, lemon juice & lemon peel. Heat to boiling, reduce heat.
• Return chicken to skillet. Cover and simmer without stirring, 15 to 20 minutes or until rice is tender, liquid is absorbed and jice of cheken is no longer pink when centers of thickest pieces are cut.
• Stir in dill week and serve! (Fresh sliced lemons also make a beautiful addition to the plate).

Steps:

• Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use)., In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes., Fluff rice with a fork; serve with chicken mixture.

Steps:

• Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
• Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.

Steps:

• In a saucepan, bring the water to a boil over high heat.
• Add the rice, chicken base or bouillon, 1 Tbsp orange peel and the 1/4 tsp salt.
• Return to boiling, cover, reduce heat to low, and cook for 15 minutes.
• Remove from heat and keep covered.
• Lightly sprinkle the chicken with salt and pepper.
• Melt the butter or margarine in a skllet over medium heat, then add the olive oil.
• Cook the chicken for 3-5 minutes on each side, remove from pan and keep warm.
• Add the green onions to the pan drippings and cook over low heat for 1 minute, stirring frequently.
• Add the remaining ingredients.
• Turn heat back up to medium high and add the chicken back to the pan.
• Cook for 5 more minutes, stirring frequently.
• Fluff the rice with a fork.
• Spoon rice on serving dishes, and top with chicken.
• Spoon sauce over chicken.