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Onion Lovers Rejoice! Mujadara & Chicken and Onions in Hot Sauce

Posted By Chris On February 19, 2008 @ 12:16 am In Main Dishes,Middle Eastern | 2 Comments

Tonight’s we had an onionstravaganza! Mujadara, a Lebanese rice and lentil dish topped with blackened onions, paired with chicken cooked with onions, tomato, and hot pepper, served family-style. The chicken recipe comes from Secrets of Healthy Middle Eastern Cuisine.

Chris says:

I could have made the chicken spicier; our red pepper’s not hot enough.

Lisa says:

Yeah it’s not super-hot. Maybe add more onions.

Chris says:

True; doesn’t the surgeon general recommend 8 entire onions a day?

Lisa says:

We’re almost there now! So good … I love the sweet taste of the rice!

Chris says:

I love the onion taste of the everything.

Mujadara
——–
4 tbsp olive oil
1 medium onion , chopped
3 garlic cloves , minced
2 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp ground allspice

3 1/2 cups chicken or vegetable broth
3/4 cup dried lentils , rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
yogurt
mint

Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes. Season to taste with salt and pepper. Transfer to plates; top with blackened onions. Garnish with tomatoes, yogurt, and mint.

Chicken in Hot Sauce
——————–
1 lb boneless skinless chicken breast
1 tbsp hot red pepper
1 tbsp olive oil
4 medium onions, sliced
1/2 cup tomato paste
1 cup water

Cut the chicken into 2″ pieces and coat with 1/2 tsp of the red pepper. Sautee the chicken over medium-high heat until golden brown. Remove from the pan and set aside.
Add the onions to the pan with a couple tbsps of water; cook until translucent. Return the chicken to the pan, and add the tomato paste, water, and the rest of the hot red pepper. Cook over medium heat for 10 minutes.

4 Servings


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