Chicken Biryani for Middle Eastern #SundaySupper

When I saw that this weeks theme for Sunday Supper was Middle Eastern Cuisine I was a tad nervous at first.

I mean, on one hand, I have been chomping at the bit to try to work with some of the fantastic flavors that Middle Eastern cuisine has to offer.

But on the other hand, Kevin was not a fan of the tikka masala that I made for my Naanchos.

Like, didn't like them at all!

So I decided, like any good food blogger would, to ignore him.

You have to understand, I can be verrrrrrrrrrrry stubborn. So I am determined that he is going to like Middle Eastern cuisine if it.....well he is going to like it dang it!!!

When I started searching for dishes to make I knew that I wanted to try something that had less spice than the Naanchos.

That was when I found this dish.

Just as with any other Middle Eastern dish I ran across, this one had a ton of different versions. I decided to go with the easiest, not only for me, but for any of you that might be intimidated by trying to cook it as well.

This dish is simple to make and full of flavor. All the spice and the touch of heat that you expect. But the flavors leave your mouth tingling and asking for more!!

Oh, and by the way, Kevin?

He loved it!!

Chicken Biryani

2 tablespoons olive oil
2 onions, finely sliced
1 inch piece of ginger root, grated
2 cloves of garlic, minced
2 cups of cooked chicken (I used rotisserie)
1 teaspoon ground coriander
½ teaspoon cinnamon
2 bay leaves
1 teaspoon ground cardamom
½ teaspoon ground turmeric
1/2 to 1 teaspoon red chili flakes
2 cups cooked rice (I used Basmati)

2 cups chicken stock
1 lime
A handful of cilantro, roughly chopped, reserve some for garnish
Salt and pepper



Preheat the oven to 325 degrees F.

Heat oliv eoil in a large skillet over medium heat. Add the onions and cook for 7 minutes. Add the garlic and ginger, cook for an additional 2 minutes.   Add the chicken along with the cardamom, coriander, cinnamon, bay leaves, turmeric, and chili flakes. Cook for an additional 5 minutes. Stir in the rice, chicken stock, lime juice, and cilantro. Season with salt and pepper.

Pour mixture into a casserole dish and bake in the oven for 20 minutes until hot and fragrant. Garnish with cilantro leaves.

Serves 4 to 6

ENJOY!!

Now take a look at the other wonderful dishes from the Sunday Supper contributors!!

Mezze {Appetizers}

• Muhammara – Supper for a Steal
• Homemade Labneh Cheese – The Girl in the Little Red Kitchen
• Jerusalem’s Burnt Eggplant with Garlic, Lemon & Pomegranate Seeds – Take A Bite Out of Boca
• Sun Dried Tomato Hummus – Family Foodie

Salata {Salads and Sides}

• Fried Cauliflower w/ Sesame Parsley Sauce (Qarnabeet Mekleh Bil Taratoor) - girlichef
• Burnt Eggplant and Chickpea Soup – The Wimpy Vegetarian
• Couscous, Lentil and Chickpea Salad – Citronlimette
• Persian Jeweled Rice – Vintage Kitchen Notes
• Lebanese Rice – Cindy’s Recipes and Writings

Main

• Quinoa Falafel- Jane’s Adventure in Dinner
• Jamie Oliver’s Beef Tagine – Shockingly Delicious
• Chicken Biryani – Bobbi’s Kozy Kitchen
• Crockpot Curry Chicken – The Foodie Army Wife
• Quinoa Falafel with Fresh Herbs – Sue’s Nutrition Buzz
• Shakshuka – kimchi MOM
• Beef Tagine Over Couscous – Hezzi-D’s Books and Cooks
• Grilled Red Snapper with Cilantro and Onion Stuffing or حمراء مشوية مع حشوة – Food Lust People Love
• Falafel with Israeli Salad - Webicurean
• Chicken Shawarma – The Texan New Yorker
• Spaghetti Squash Pastitsio with Greek Yogurt Bechamel – Cupcakes & Kale Chips
• Kushari – Curious Cuisiniere
• Israeli BBQ Chicken – From Fast Food to Fresh Food
• Quick Persian Rice with Spiced Beef – MarocMama

Halwa {Desserts}

• Ghraybeh Cookies – Killer Bunnies, Inc
• Fried Honey Citrus Cakes – Neighborfood
• Easy Baklava Cake – NinjaBaking.com
• Ghraybeh - That Skinny Chick Can Bake
• Sesame Tahini Cookies – Magnolia Days
• Basbousa (Semolina Cake) – Mess Makes Food