Best 6 Casbah Chicken With Orange Infused Basmati Rice Recipes

CASBAH CHICKEN WITH ORANGE INFUSED 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.

ORANGE-ROSEMARY CHICKEN

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.

BAKED ORANGE CHICKEN AND BROWN RICE

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

GREEK DILLED CHICKEN WITH LEMON BASMATI 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).

ORANGE-CASHEW CHICKEN AND RICE

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.

SPICE-INFUSED BASMATI RICE

Steps:

• Tie bay leaf, cinnamon stick, and clove in a small piece of cheesecloth. Set aside.
• In a medium saucepan, combine rice and 2 cups water. Add herb sachet, and season with salt and pepper. Bring to a boil over medium-high heat. Cover, and reduce heat to low. Cook until water has been absorbed and rice has cooked, about 20 minutes. Remove sachet, check seasoning, and serve immediately.