Pakistani Chicken with Rice

Description

Makes 4 servings

Ingredients

• 1 clove garlic, minced
• 1 teaspoon fennel seeds
• 1/2 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 cut up Chicken
• 1 cup chopped Onion
• 1/2 cup water
• 2 cups hot cooked rice
• 2 tablespoons chopped fresh parsley
• Italian parsley leaves for garnish

Directions

Combine garlic, fennel, salt, red pepper, turmeric, paprika, cumin and black pepper in small bowl; set aside.

Heat oil in large skillet over high heat until hot. Add Chicken; cook until brown, turning occasionally. Remove from skillet; set aside.

Cook Onion in same skillet over medium-high heat until tender. Stir in garlic mixture; cook 1 to 3 minutes. Return Chicken to skillet; add water. Bring to a boil. Reduce heat to low; cover and simmer 30 to 35 minutes or until fork can be inserted into Chicken with ease and juices run clear, not pink, basting occasionally. Serve over hot rice; sprinkle with chopped parsley. Garnish with parsley leaves.