Casbah Chicken with Orange Infused Basmati Rice
Ready In: 25 mins
Serves: 4
Ingredients
Orange Basmati Rice
- 1 cup basmati rice or 1 cup other long grain rice
- 2 cups cold water
- 2 teaspoons chicken base (like Better Than Bouillon,or 2 tsp chicken bouillon granules)
- 1 tablespoon finely shredded orange zest
- 1⁄4 teaspoon salt
Chicken
- 4 medium boneless skinless chicken breast halves, pounded thin
- 2 tablespoons butter or 2 tablespoons margarine
- 1 tablespoon olive oil
- 1⁄4 cup chopped green onion
- 2 teaspoons finely shredded orange zest
- 1 cup orange juice (2 large or 3-4 medium oranges, But you don't need to use fresh squeezed)
- 1 tablespoon brown sugar
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon cumin
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons raisins, coarsely chopped
Directions
- 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.
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