I wanted to save this recipe because it sounds yummy and I have to return the book to the library. 🙂
Ingredients: [‘water’, ‘basmati rice’, ‘olive oil’, ‘boneless chicken breasts’, ‘onions’, ‘water’, ‘eggs’, ‘turmeric’, ‘baby spinach’, ‘greek yogurt’, ‘salt’, ‘pepper’, ‘slivered almonds’, ‘honey’]
Quantity of Ingredients: [“8 cups water”,”4 cups basmati rice”,”4 tablespoons olive oil”,”3 lbs boneless chicken breasts, cut in strips “,”2 medium onions, chopped “,” saffron water (4 strands saffron dissolved in 8 tablespoons hot water)”,”7 eggs”,”2 teaspoons turmeric”,”1/2 lb Baby Spinach”,”1 1/2 cups Greek yogurt”,”2 teaspoons salt”,”1/2 teaspoon pepper”,”1 cup slivered almonds”,”1 cup honey”]
Number of Servings: 8
Steps: [‘Bring water to boil in a large pot. Add rice and cover. Lower heat and simmer for 15 minutes, or until rice is tender. Drain any remaining water and set aside.’, ‘Heat olive oil in a large frying pan. Add chicken, onions, and half the saffron water. Saute for 15 minutes on medium heat, stirring occasionally. Add turmeric and spinach and saute for 5 minutes. Set aside.’, ‘In a non-metallic bowl, whisk eggs and remaining saffron water. Add yogurt, salt, and pepper. Add chicken and spinach mixture. Mix well.’, ‘Preheat oven to 350°F Grease a 9×13 inch casserole. Spoon in 1/3 of the rice, patting it down evenly. Add half the chicken/spinach mixture. Layer again with 1/3 of the rice. Add remaining chicken. Add remaining rice.’, ‘Mix almonds and honey. Layer over top of rice. Cover with aluminum foil. Bake for 1 1/2 hours. Remove from oven.’, ‘Let cool for 15 minutes. Remove foil and cover with a large plate or platter. Carefully but quickly, turn the casserole upside down. Tacheen!’]