Chicken with Bejeweled Rice

 


An indispensable, fragrant blend of spices for Eastern Mediterranean cooking, Turkish Baharat seasoning puts a unique stamp on this Persian-inspired dish. The blend starts with traditional Baharat ingredients –black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika - plus the addition of mint and cinnamon. Cooked in a turmeric and yogurt stock and garnished with a nutty mixture of sour dried barberries and cashews, this chicken and rice meal has global comfort food written all over it.


*This recipe was created for 6 and 36 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (6)36 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Milk 3/4 cup 1. Preheat oven to 325°F. Mix milk, stock, yogurt, turmeric and 1/2 teaspoon of the sea salt in medium bowl. Set aside.

2. Mix Turkish Baharat Seasoning and remaining 1/2 teaspoon sea salt in small bowl. Coat chicken evenly with seasoning mixture. Melt 1 tablespoon of the butter in large ovenproof skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken from skillet. Set aside.

3. Melt another 2 tablespoons butter in same ovenproof skillet on medium-high heat. Add bell pepper, onion, carrots and garlic; cook and stir 5 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in rice and 1/4 cup of the barberries. Pour yogurt mixture over rice. Cover.

4. Cook in oven 40 minutes or until rice is tender and chicken is cooked through.

5. Meanwhile, melt remaining 1 tablespoon butter in small skillet on medium heat. Add cashews and remaining 2 tablespoons barberries; cook and stir until cashews are golden brown. To serve, garnish rice with cashew and barberry mixture and green onions.

Kitchen Basics® Original Chicken Stock 3/4 cup
Greek yogurt 1/4 cup
McCormick Culinary® Turmeric 1 teaspoon
McCormick Culinary® Mediterranean Sea Salt Coarse Grind 1 teaspoon
Turkish Baharat Seasoning 4 teaspoons
Boneless skinless chicken thighs, cut into 1-inch chunks 1 pound
Butter, divided 4 tablespoons
Green bell pepper 1 cup
Red onion 1 cup
Matchstick Carrots 3/4 cup
Fresh garlic, chopped 2 teaspoons
Basmati rice 1 cup
Dried barberries, divided 6 tablespoons
Cashews 2 tablespoons
Green onions, chopped 2 tablespoons
Ingredients Quantities Instructions
Milk 4 1/2 cups 1. Preheat oven to 325°F. Mix milk, stock, yogurt, turmeric and 1/2 teaspoon of the sea salt in medium bowl. Set aside.

2. Mix Turkish Baharat Seasoning and remaining 1/2 teaspoon sea salt in small bowl. Coat chicken evenly with seasoning mixture. Melt 1 tablespoon of the butter in large ovenproof skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken from skillet. Set aside.

3. Melt another 2 tablespoons butter in same ovenproof skillet on medium-high heat. Add bell pepper, onion, carrots and garlic; cook and stir 5 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in rice and 1/4 cup of the barberries. Pour yogurt mixture over rice. Cover.

4. Cook in oven 40 minutes or until rice is tender and chicken is cooked through.

5. Meanwhile, melt remaining 1 tablespoon butter in small skillet on medium heat. Add cashews and remaining 2 tablespoons barberries; cook and stir until cashews are golden brown. To serve, garnish rice with cashew and barberry mixture and green onions.

Kitchen Basics® Original Chicken Stock 4 1/2 cups
Greek yogurt 1 1/2 cups
Turmeric 2 tablespoons
Sea Salt, Mediterranean Coarse Grind 2 tablespoons
Turkish Baharat Seasoning 1/2 cup
Boneless skinless chicken thighs, cut into 1-inch chunks 6 pounds
Butter, divided 1 1/2 cups
Green bell pepper 6 cups
Red onion 6 cups
Matchstick Carrots 4 1/2 cups
Fresh garlic, chopped 1/4 cup
Basmati rice 6 cups
Dried barberries, divided 2 1/4 cup
Cashews 3/4 cup
Green onions, chopped 3/4 cup
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 362 kcal


Total fat 14 g


Saturated fat 7 g


Cholesterol 93 mg


Sodium 542 mg


Carbohydrate 39 g


Dietary fiber 3 g


Protein 20 g


Chef's Tip: View http://mccormickforchefs.com/Recipes/T/Turkish-Baharat-Seasoning for the Turkish Baharat Seasoning recipe.

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