Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is something which I’ve loved my whole life. They’re nice and they look wonderful.
Be the first to review this recipe. Heat chicken broth cube, ghee and mastikah until mastikah melts. Layer veggies in a flat pot or baking tin.
To begin with this particular recipe, we have to prepare a few components. You can cook egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry:
- Get Stir fry
- Get 1 cup Mushrooms diced
- Take 200 grams Diced chicken breast
- Make ready Stuffed squash
- Get 8 small Italian zucchini (about 6 inches in length)
- Prepare 1 cup Short grain rice
- Take 20 grams Chopped fresh dill
- Prepare 2 clove of garlic minced
- Make ready 2 tbsp Tomato paste
- Take 20 grams Chopped fresh corriander
- Take 20 grams Chopped fresh parsley
- Prepare 2 bullion cubes (chicken or vegetable)
- Get 4 cup boiling water
This chicken squash stir fry meets all of those criteria and more. It has chicken (thighs or This is a great stir fry for summer, using seasonal squashes and chicken for an easy meal in half an hour! Add the chicken and stir-fry until it's well browned, stirring often. This had the worst flavor ever.
Instructions to make Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry:
- Divide squash evenly in half trying to keep all a uniform size. Cut the tips off the end so they can stand.
- Core the middle of the squash with a vegetable peeler, being careful to not go through the bottom or the sides.
- Mix together in a bowl the rinced rice, herbs, tomato paste, garlic and salt.
- Stuff each zucchini with the rice mixture generously
- Waste not what not, set aside the cores of the zucchini for the stir fry.
- Stand the stuffed zucchini in a medium size sauce pan evenly, making sure you get a good fit. If loose they will tip over.
- Boil the water with bullion cubes, pour the broth over the stuffed zucchinis until just over the top. Any not covered well will cook just fine.
- Bring pan to a boil and reduce heat to simmer about 20 minutes. Until broth is absorbed and rice cooked.
- In a frying pan add the diced chicken, zucchini cores and mushrooms seasoning to taste. Stir fry until cooked about 10 minutes.
I LOVE orange stuff but this didn't remind me of orange chicken at all.. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet. I followed the recipe a little loosely. When cooking the chicken, I seasoned with garlic powder & ginger.
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