Chicken Ghiya Food

CHICKEN GHIYA

Chicken Ghiya image

Make and share this Chicken Ghiya recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

250 g skinless chicken
250 g pumpkin (ghiya, peeled and cut into medium cubes)
1 large onion, sliced
2 tomatoes, chopped
6 garlic cloves (peeled)
1/2 inch gingerroot, minced
1/4 tablespoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
salt
2 tablespoons oil

Steps:

Cut the chicken into 2-3 inch pieces.
Put the onions, garlic, ginger, salt, chili powder, ground coriander, chicken and 1 1/2 cups water in a heavy based pot. Cook for 10 to 15 minutes or until the meat is half cook.
Add oil, tomatoes and ghiya; cook for 5 to 10 minutes.
Then add 2-3 cup water and cook until tender. If you want dry then evaporate all water; if you want gravy then keep water.

Nutrition Facts : Calories 289.2, Fat 12.6, SaturatedFat 2.1, Cholesterol 70.8, Sodium 75.2, Carbohydrate 16.4, Fiber 2.5, Sugar 5.6, Protein 28.5

CHICKEN WITH QUINOA AND VEGGIES

Chicken with Quinoa and Veggies image

A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini.

Provided by kmo1070

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup rinsed quinoa
2 cups chicken broth
2 tablespoons extra-virgin olive oil
2 garlic scapes, chopped
1 small onion, chopped
2 skinless, boneless chicken breast halves - cut into strips
2 tablespoons extra-virgin olive oil
1 zucchini, diced
1 tomato, diced
4 ounces crumbled feta cheese
8 fresh basil leaves
1 tablespoon lime juice

Steps:

Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 34.8 g, Cholesterol 58.8 mg, Fat 23.6 g, Fiber 4.8 g, Protein 23.3 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 3.6 g

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