YaLa Chicken

If you’ve got power at the campsite, thisdelicious meal is easily made outside using a rice cooker with a steamer tray and George Forman grill, or a fry pan on a hot plate.  Minimal prep time to keep you out of the bugs, but keep your tent cool and scent free. 

1 pkg chicken tenderloins or, two large chicken breasts, split and halved

2 T flour

1 T Kabseh spice*

¼ t Salt

1 lime

Place the flour and spices in a baggie, coat the chicken pieces with the mixture and set aside on a plate, squeeze half the lime on the chicken and refrigerate 1 hour

In the meantime:

1-1/2 c  half and half mix of brown and white rice

¼  c red lentils

½  of a medium sweet onion, chopped

5 cloves garlic, chopped

¼ T butter

1can cream of mushroom soup

1 t Kabseh spice*

Water

1 bag fresh veggie medley—(carrot, broccoli and cauliflower)

 

Combine rice and lentils, into rice cooker and cover with water as directed.  Add onion, garlic and butter .

Fill the steamer tray with the fresh veggie medley.

Close the lid and cook (the rice cooker will automatically turn to warm when done).

Once the rice cooker is done, plug in the George Forman, fluff the rice, and add the soup and Kabseh and mix well.  If the mixture is too thick, add water, approx. 2T at a time until mixture is “creamy” in texture.  Close rice cooker and allow to cook for 10 more minutes or until thoroughly heated and creamy.

 

While the rice mixture is cooking:

Place the chicken pieces on the hot grill (approximately 6 – 10 minutes) or until done.

Transfer chicken to plates and squeeze the remaining half lime over the top.

Spoon rice mixture over chicken and add veggie mix. Crank up the Turkish tunes and enjoy!  Yum!  

Serves 4 – 6

*If you cannot find Kabseh, you can try creating your own.  It is a spice mixture of : Dry Lemon, Cinnamon, Cardamom, Galingal, Coriander, Cumin, Cloves, Black Pepper