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Poultry: Moroccan Chicken Za'atar




Source of Recipe


McCormick, Inc.


Recipe Introduction


From the land of mystery comes McCormick Lemon & Pepper Seasoning Salt seasoned chicken, tomatoes, and scallops encircled by baby carrots sautéed in garlic olive oil and McCormick Ground Cinnamon.



List of Ingredients




6 lb. chicken breasts, boneless, skinless
3/4 cup olive oil
2 tbsp. McCormick Lemon & Pepper Seasoning Salt
1 1/2 qt. tomatoes, peeled, cubed
1/4 cup shallots, finely chopped

3/4 cup McCormick Roasted Garlic Flavored Oil
4 1/2 qt. baby carrots, blanched, curls
1 tbsp. McCormick Pepper SupremeTM
1 1/2 tsp. McCormick Ground Cinnamon
1 1/2 tsp. salt

3/4 cup McCormick Parsley Flakes
1 1/2 gal. long-grain rice, cooked, kept hot

Recipe



1. Cut chicken breasts into cubes. Heat oil in pan. Sauté chicken cubes until almost done. Add seasoning salt, tomatoes, and shallots, and continue to cook until internal temperature reaches 165°F. Set aside.

2. Heat oil in pan. Add carrots, Pepper SupremeTM, cinnamon, and salt. Sauté until carrots are tender-crisp.

3. Combine parsley flakes with rice.

4. To serve 4: Spray a 1-quart ring with nonstick cooking spray. Mold 1 quart of rice in the ring and turn out onto a dinner plate. Place 2 cups of the chicken mixture in the center of the rice ring. Surround the ring with 3 cups of seasoned carrots.

5. To serve 1: Spray a 1-cup ring with nonstick cooking spray. Mold 1 cup of rice in the ring and turn out onto a dinner plate. Place 1/2 cup of the chicken mixture in the center of the rice ring. Surround the ring with 3/4 cup of carrots.Serve.

Chef's tips: Sprinkle toasted sesame seeds over the carrots.
For line service, scoop rice rather than using molds. Use an ice cream scoop or smaller ring molds for individual servings.


YIELD: 24 servings, 12 oz. each