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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.