Oozi Chicken

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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

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Steps

  1. Turn oven on to 350 F

  2. marinate chicken in a bowl, keep refrigerated over night or for an hour

  3. wash and drain rice

  4. in a pot place oil and let it heat, then add onions and sauté until translucent

  5. add vegetable broth and salt to taste. Let it simmer then add rice

  6. When mixture boils turn heat to medium and let is simmer until liquid is almost gone

  7. turn heat down to low, cover and cook till rice is fluffed up and no signs of water

  8. remove from heat and set aside covered

  9. in a baking pan place chicken and bake for an hour or until internal temperature reaches 165 F

  10. In the last 5 minutes of baking the chicken turn oven on to broil and let chicken darken from the top

  11. pour rice in a big serving bowl and place chicken on top

  12. 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

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