Casbah Chicken with Orange Infused Basmati Rice

0:10 prep
0:35 total


prep 0:10       total 0:35




Orange Basmati Rice

1 cup basmati rice or
other long grain rice
2 cups cold water
2 tsp. chicken base (like Better Than Bouillon,or 2 tsp. chicken bouillon granules)
1 tbsp. finely shredded orange zest
1/4 tsp. salt


4 md. boneless skinless chicken breast halves, pounded thin
2 tbsp. butter or
1 tbsp. olive oil
1/4 cup chopped green onions
2 tsp. finely shredded orange zest
1 cup orange juice *
1 tbsp. brown sugar
1/4 tsp. cinnamon
1/4 tsp. cumin
1/8 tsp. cayenne pepper
2 tbsp. coarsely chopped raisins


In a saucepan, bring the water to a boil over high heat. Add the rice, chicken base or bouillon, 1 Tbsp orange peel and the 1/4 tsp salt. Return to boiling, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and keep covered.

Lightly sprinkle the chicken with salt and pepper. Melt the butter or margarine in a skllet over medium heat, then add the olive oil. Cook the chicken for 3-5 minutes on each side, remove from pan and keep warm.

Add the green onions to the pan drippings and cook over low heat for 1 minute, stirring frequently. Add the remaining ingredients. Turn heat back up to medium high and add the chicken back to the pan. Cook for 5 more minutes, stirring frequently. Fluff the rice with a fork. Spoon rice on serving dishes, and top with chicken. Spoon sauce over chicken.

Author's Comments

If you want amazing flavor with little effort, this fits the bill. Very easy and quick to prepare, but the results will have you wanting more. The cinnamon, cumin, cayenne and orange flavors make this dish, and it'll taste like you worked on it all day.

* 2 large or 3-4 medium oranges, But you don't need to use fresh squeezed.

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