Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1/2 tsp. turmeric
- 1/4 tsp. cinnamon
- Salt and pepper, to taste
- 1/4 cup vegetable oil
- 1/4 cup pine nuts
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Special equipment needed:
- Large skillet with a lid
- Small skillet
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the rice to the skillet and stir to coat with the onion and garlic mixture.
5. Add the chicken broth, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper to the skillet. Stir to combine.
6. Place the chicken breasts on top of the rice mixture. Cover the skillet with a lid and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
7. In a small skillet, toast the pine nuts over medium heat until golden brown, stirring frequently.
8. Remove the chicken from the skillet and slice into strips.
9. Fluff the rice with a fork and stir in the chopped parsley.
10. Serve the rice and chicken on a platter, topped with the toasted pine nuts and lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for browning the chicken
Low heat for cooking the rice and chicken
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 43g
Protein: 29g
Sodium: 600mg
Sugar: 2g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Pine nuts can be substituted with slivered almonds or chopped walnuts.
- Long-grain rice can be substituted with basmati rice or jasmine rice.
Variations:
- Add chopped tomatoes to the rice mixture for a more flavorful dish.
- Use fish instead of chicken for a traditional Sayadieh recipe.
- Add raisins or dried apricots for a sweet and savory twist.
Tips and tricks:
- Rinse the rice in cold water to remove excess starch and prevent it from becoming sticky.
- Brown the chicken well on both sides to ensure it stays moist and flavorful.
- Toast the pine nuts over medium heat to prevent burning.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Sayadieh with Chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Sayadieh with Chicken on a large platter, garnished with lemon wedges and chopped parsley.
Garnishes:
- Lemon wedges
- Chopped fresh parsley
- Toasted pine nuts
Pairings:
- Hummus and pita bread
- Greek salad
- Roasted vegetables
Suggested side dishes:
- Tabbouleh
- Baba ganoush
- Grilled eggplant
Troubleshooting advice:
- If the rice is still undercooked after 25 minutes, add a little more broth or water and continue cooking until tender.
- If the chicken is still pink in the middle, return it to the skillet and cook for a few more minutes until cooked through.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sayadieh is a traditional Lebanese dish that originated in the coastal city of Tripoli. It is typically made with fish, rice, and a variety of spices.
Flavor profiles:
The Sayadieh with Chicken is a savory and aromatic dish with hints of cumin, coriander, and cinnamon. The toasted pine nuts add a nutty crunch, while the lemon wedges provide a bright and tangy finish.
Serving suggestions:
Serve the Sayadieh with Chicken as a main course for lunch or dinner. It pairs well with a variety of Middle Eastern side dishes and salads.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lebanese