Ingredients with Measurements:
- 1 lb. boneless chicken breast, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1 tsp. turmeric
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup olive oil
- 2 cups chicken broth
- 1 cup basmati rice
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Special equipment needed:
- Large skillet with a lid
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute.
3. Add the chicken pieces to the skillet and cook until browned, about 5 minutes.
4. Add the ground cumin, ground coriander, paprika, turmeric, salt, and black pepper to the skillet. Stir to coat the chicken and cook for another minute.
5. Add the chicken broth to the skillet and bring to a boil.
6. Add the basmati rice to the skillet and stir to combine.
7. Reduce the heat to low, cover the skillet with a lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
8. Remove the skillet from the heat and let it sit for 5 minutes.
9. Fluff the rice with a fork and sprinkle with chopped fresh parsley.
10. Serve hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking the chicken and onion, low heat for simmering the rice.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 16g
Carbohydrates: 41g
Protein: 33g
Sodium: 1050mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- You can use boneless chicken thighs instead of chicken breast.
- You can use vegetable broth instead of chicken broth.
- You can use brown rice instead of basmati rice.
Variations:
- You can add chopped carrots, bell peppers, or zucchini to the skillet for extra flavor and nutrition.
- You can use different spices, such as cinnamon, cardamom, or ginger, for a different flavor profile.
Tips and tricks:
- Make sure to brown the chicken pieces well before adding the spices and broth, as this will add flavor to the dish.
- Use a fork to fluff the rice after cooking, as this will help to separate the grains and make the rice light and fluffy.
- Serve the Tharida with a side of yogurt or cucumber salad for a refreshing contrast to the warm and spicy dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Tharida in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Tharida in a large serving dish and garnish with lemon wedges and chopped parsley.
Garnishes:
Lemon wedges and chopped parsley.
Pairings:
This dish pairs well with a side of yogurt or cucumber salad.
Suggested side dishes:
Yogurt or cucumber salad.
Troubleshooting advice:
- If the rice is not cooked through after 25 minutes, add a little more broth or water and continue to simmer until tender.
- If the Tharida is too spicy, you can add a dollop of yogurt or sour cream to the dish to cool it down.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Tharida is a traditional Middle Eastern dish that is often made with lamb or chicken and served with rice or bread.
Flavor profiles:
Warm, spicy, and aromatic.
Serving suggestions:
Serve the Tharida with a side of yogurt or cucumber salad for a refreshing contrast to the warm and spicy dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A