Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry:
- Make ready Stir fry
- Take 1 cup Mushrooms diced
- Make ready 200 grams Diced chicken breast
- Get Stuffed squash
- Get 8 small Italian zucchini (about 6 inches in length)
- Prepare 1 cup Short grain rice
- Prepare 20 grams Chopped fresh dill
- Get 2 clove of garlic minced
- Get 2 tbsp Tomato paste
- Take 20 grams Chopped fresh corriander
- Make ready 20 grams Chopped fresh parsley
- Get 2 bullion cubes (chicken or vegetable)
- Get 4 cup boiling water
When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside. Sometimes I will stir fry cubed boneless cubed chicken breast first before the veggies. This chicken vegetable stir fry is super easy and is actually pretty healthy!
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.
I love how you can easily make This chicken stir fry is super versatile and can be customized based on what you have on hand! Mushrooms, onions, squash and snap peas would taste delicious in the chicken stir fry, too! Delicious healthy, tasty and easy to put together. This stir-fry does not require blending your peppers, all you need to do is to julienne or slice the Peppers and Vegetables. Basically, this is a recipe on how to make Chicken sauce with vegetables because.
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