Tuesday, December 28, 2010

Orange-Blossom Scented Chicken(Dajaj Mai Qedda)

Orange-blossom water (mai qedda) is a popular flavoring derived from the blossoms of the sour orange tree. It is used in middle-eastern and arabic cooking. to give a delicate perfume flavoring mostly to pastries, syrups, and puddings.This recipe combines essence of orange-blossom with chicken to create a fragrant and flavorful dish perfect for a quick mid-week meal.

Yield:4 Servings
For the Marinade:
2 Tbsp. olive oil
1 Tbsp. ground cardamom
4 garlic cloves, minced
1 Tbsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. ground nutmeg
2 tsp. ground cinnamon
finely grated zest of 1/2 an orange
1 oz. orange juice
2 Tbsp. orange-blossom water

4 boneless skinless chicken breasts

1. Preheat oven to 350 F.Oil a baking dish with the olive oil, set aside.
2. To make the marinade, in a small bowl, combine together the cardamom, minced garlic cloves, salt, freshly ground pepper, ground nutmeg, ground cinnamon, orange zest, orange juice and the orange-blossom water.Stir together till evenly combined and a paste is formed.
3.Put the marinade in a resealable plastic bag and add the chicken breasts one by one and shake making sure the marinade completely covers each breast.
4. Put each chicken breast in the oiled baking dish and bake for 45-50 minutes.Serve with basmati rice.
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