Oozi Chicken
This festive dish is well recognized in many Middle Eastern countries. In this recipe I baked the chicken using a small amount of vegetable oil, and removed the skin to reduce the fat content. I also used extra long grain rice which is a little less in the carbohydrate content than short grain rice. This meal is high in protein and low in carbs. (When you consume the appropriate portion size which is 3/4 cup rice, and 2 chicken pieces).
Ingredients
1 1/2 cups extra long grain rice
2 whole chicken cut into 4 pieces each, skin removed
3 cups low sodium organic vegetable broth
1/2 onion
1/2 tbsp vegetable oil
1/4 cup pine nuts + lemon slices+ chopped cilantro for garnish
for the chicken marinade:
2 tsp salt
2 tsp paprika
1 tsp garlic powder
1/2 black pepper
1/2 tsp white pepper
2 tsp coriander powder
2 tbsp vegetable oil
1 tbsp tomato paste
1/2 lemon juice
Steps
Turn oven on to 350 F
marinate chicken in a bowl, keep refrigerated over night or for an hour
wash and drain rice
in a pot place oil and let it heat, then add onions and sauté until translucent
add vegetable broth and salt to taste. Let it simmer then add rice
When mixture boils turn heat to medium and let is simmer until liquid is almost gone
turn heat down to low, cover and cook till rice is fluffed up and no signs of water
remove from heat and set aside covered
in a baking pan place chicken and bake for an hour or until internal temperature reaches 165 F
In the last 5 minutes of baking the chicken turn oven on to broil and let chicken darken from the top
pour rice in a big serving bowl and place chicken on top
garnish with pine nuts, cilantro, and lemon slices
Nutritional Information ℹ
20 g carbs
63 g proteins
48 g fat
778 calories per serving (with nuts)
recipe yields 4 servings