Chicken Suqaar Recipes

Steps:

• For the chicken:.
• Put the chicken breasts in a large bowl and sprinkle with the Cajun seasoning, paprika and lemon pepper. Drizzle with the oil and toss to coat. Cover and let marinate in the refrigerator for 3 hours.
• For the rice:.
• Preheat the oven to 350 degrees F. Saute the onions in the oil in a large ovenproof pan over medium heat, stirring occasionally. Puree the cold water, garlic and cilantro in a blender or food processor. Add the mixture to the onions along with the bouillon, cumin and cardamom and stir in the hot water and rice. Season with salt. If desired, add the orange food coloring for decorative color. Cover and transfer to the oven and cook until the rice is fully cooked and the liquid has been absorbed, 10 to 15 minutes.
• For cooking the chicken:.
• Sear the chicken on a double-burner griddle or in batches in a large skillet over medium-high heat until nearly cooked through. Slice the chicken and then return to the griddle with the sauteed mixed vegetables and bisbess and continue cooking until browned.
• Fill a serving platter with half rice and half spaghetti. Top the rice with the chicken and serve with bananas, limes and bisbess. To eat the pasta, use your right hand to wrap spaghetti around a small chunk of banana.

Steps:

• Make the xawaash spice mix: Place the cinnamon stick in a small zip-top bag. Seal the bag and use a heavy skillet or rolling pin to smash the cinnamon stick into smaller pieces.
• Transfer the cinnamon to a medium heavy-bottomed skillet and add the cumin, coriander, peppercorns, cardamom, cloves, and turmeric. Cook over medium heat, stirring constantly, until the spices are lightly toasted and very aromatic, about 2 minutes. Remove the pan from the heat and set aside to cool.
• Once cooled, transfer the toasted spices to a clean spice grinder or mortar and pestle and grind into a fine powder. Sift the ground spices through a fine-mesh sieve into a medium airtight container. Grind any large pieces left behind in the sieve, then sift into the container. Cover and store in a cool, dark place until ready to use, up to 6 months.
• Make the suugo suqaar: Heat the olive oil in a large, high-walled skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the garlic, bell pepper, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the beef, salt, and 3 tablespoons of the Xawaash spice mixture, and cook, stirring occasionally to break up the beef, until the meat is browned, about 15 minutes.
• Add the tomato paste and diced tomatoes. Fill the tomato can halfway with water and add to the pan. Stir well to combine, being sure to scrape up any browned bits stuck to the bottom of the pan. Increase the heat to high and bring the sauce to a boil, then decrease the heat to low, cover, and simmer, stirring occasionally, for about 30 minutes, until the sauce is thickened and the beef is tender. Season with more salt to taste.
• Serve the sauce hot over spaghetti, garnished with cilantro. Serve with fresh banana. Any leftover sauce will keep in an airtight container in the refrigerator for up to 4 days. Rewarm in a heavy pot over low heat.
• Enjoy!

Steps:

• In a skillet brown the chicken with oil on high heat. Season with salt and pepper, chili powder, and cumin.
• Stir the onions until soft, add squash, lemon, vinegar and the cilantro.
• Continue stirring until the squash is tender; don't overcook it.
• Serve with rice, lahooh, sabaayad, or bread.