1 Tbsp onion
2 Tbsp butter
1 3/4 cup long grain rice
1 onion chopped
3 cups chicken broth
1 3/4 cup frozen peas
1 bunch dill,chopped
1 bunch mint chopped
heat the oil and butter. stir in the onion and cook until softened. add the rice and stir to coat.
add the chicken stock and bring to a boil. reduce heat to a simmer and cook 10 minutes,until most of the stock is absorbed.
stir in the peas and the herbs. cover and simmer 10 more minutes.
fluff with a fork
This is a turkish recipe I found.
2 Tbsp olive oil
2 Tbsp butter
1 chicken quartered
2 onions cut in half and then sliced thinly
4 cloves garlic chopped
1 serrano pepper seeded and finely chopped
2 tsp whole coriander seeds
2 tsp dried oregano
2 tsp sugar
1 Tbsp tomato paste
14 0z can diced tomatoes
1 lb frozen okra
juice of 3 lemos
plain greek style yogurt for serving
preheat oven to 350
heat the butter and oil in a large casserole
brown the chicken on both sides and set aside
add the onions,garlic,serrano,coriander,sugar and oregano to the casserole. cook over medium heat 12-5 minutes until the onions are soft and just starting to brown.
add the tomatoes and the paste. stir in 2/3 cup of water and mix thoroughly. bring to a boil and simmer 5 minutes to slightly thicken.
add the chicken to the casserole,basting with the juice
cover the casserole and put in the oven. cook for 30 minutes.
remove from the oven and sprinkle the okra over the chicken as well as the lemon juice. recover and continue cooking 20 more minutes.
remove from the oven and serve,pouring the sauce over the chicken.
serve with the yogurt on the side and either bread for mopping up the sauce or a rice pilaf