Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is something that I have loved my whole life.
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 ingredients. 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:
- Prepare Stir fry
- Take 1 cup Mushrooms diced
- Make ready 200 grams Diced chicken breast
- Make ready Stuffed squash
- Take 8 small Italian zucchini (about 6 inches in length)
- Take 1 cup Short grain rice
- Take 20 grams Chopped fresh dill
- Make ready 2 clove of garlic minced
- Get 2 tbsp Tomato paste
- Prepare 20 grams Chopped fresh corriander
- Get 20 grams Chopped fresh parsley
- Take 2 bullion cubes (chicken or vegetable)
- Get 4 cup boiling water
Serve with hot rice or noodles. Chicken Stir Fry is a delicious recipe which has chicken and vegetables in a ginger-garlic, soy sauce with honey, making a perfect balance or sweet & savoury. How to Cook Perfect Beef Stir Fry Every Time. I had to improvise a lot on this recipe.
Steps 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.
Just moved and almost no spices and such. For the veggies used an onion and bag of frozen stir fry veggies didn t have fish oil or brown rice so used jasmine rice anyways the point is you can mix this. To stuff the squash you can simply pile on your pesto chicken and veggies or fluff the squash first with a fork before stirring in all you yummy mix-ins I made stuffed spinach and mushroom chicken breasts and needed to use up the leftovers so I cut them up and mixed with basil pesto and used a.. Vegetable Stir Fry Recipes on Yummly Soya Sauce Mushroom Chicken With Braised Eggs, Chinese Ginger Pork Stir-fry, Quick Stir Fry Leftovers Quick Stir Fry Leftovers Chinese Noodle Soup Rebel's Kitchen.
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