This dish of chicken breast fillets and vegetables is elevated to another level with the addition of
Spice Fusion Turkish Baharat. Serve it with Turkish Rice made with orzo pasta and Basmati rice.
2 tbsp olive oil
700g chicken breasts, cut into chunks
2 medium onions, finely chopped
1 tbs grated ginger
1 tbsp Spice Fusion Turkish Baharat
1 cup tomato pieces or crushed
1 cup water
1 medium carrot, sliced
1 small red capsicum, diced
½ tsp salt
2 tbsp fresh mint
Heat oil in heavy based saucepan and sauté onions on low heat until golden brown.
Stir in ginger and Turkish Baharat and cook, stirring, for a further minute.
Add chicken pieces, stir well, then cook until chicken changes colour.
Add tomato pieces, water and salt. Cover with a lid and cook on low heat for 20 minutes.
Add carrots and cook for about 10 minutes, then capsicum and for about 5 minutes or until everything is tender.
Sprinkle mint over just before serving.
1 tbsp butter or margarine
1 tbsp olive oil
2 tbsp vermicelli or orzo pasta
1 cup Basmati rice
2 cups hot chicken stock
salt and pepper to taste
Melt butter and oil in a shallow pan. Add the orzo pasta and stir continuously over medium heat
until it turns a dark golden colour.
Add the rice and stir thoroughly to coat each grain with the oil. Pour in the stock and
bring to the boil. Cover and reduce the heat. Let the rice simmer slowly until the liquid evaporates.
Without removing the lid, take the pan from the heat and put it aside to cool.