make-believe-middle-eastern-chicken

Make-Believe Middle Eastern Chicken

22 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
itsgretchen
Recipe by  itsgretchen

“A sumptuous dish with a Middle Eastern flair. The spicy aroma fills you with passionate thoughts. Serve over white rice or couscous. This chicken is also a perfect complement to falafel. The spices can be adjusted; I use much more cumin than I specified in the recipe.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. In a large skillet over medium heat, warm oil and cook chicken for 5 to 10 minutes or until no longer pink.
  2. Turn heat to low. Add sour cream, half and half, cumin, nutmeg, allspice, and ground white pepper to skillet; simmer for about 5 minutes or until sauce is smooth. Do not allow mixture to boil.
  3. Stir stewed tomatoes into the mixture and simmer over low heat for 10 minutes; serve.

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Reviews (22)

Rate This Recipe
KARISSAM
8

KARISSAM

The great thing about this recipe is that it gives you the taste of world cuisine with household ingredients and very easy preparation. My husband and I both enjoyed this meal and we will make it again. The only changes I made were using milk instead of half and half, black pepper instead of white (that's what I had on hand) and adding salt to taste since the recipe did not call for any. I served over rice with some sauteed eggplant.

AZUCAR
5

AZUCAR

Make sure your children like spicy dishes because this one I thought was a bit on the spicy side.

SILVERWOLF
4

SILVERWOLF

Very good with basmati rice. Vegetarian version is use mock chicken recipe using frozen tofu. Can't say how kids like this since all the pups have left the wolf den many moons ago. This was a howling success with my mate. I also used a little more cumin than recipe called for.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 526 cal
  • 26%
  • Fat
  • 35.6 g
  • 55%
  • Carbs
  • 20.6 g
  • 7%
  • Protein
  • 33.5 g
  • 67%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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