Gurassa with Chicken and Vegetables
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesquickMealonePotlowSodium
Nutrition (per serving)
900Calories
90 gProtein
60 gCarbs
40 gFat
8 gSugar
800 mgSalt
Ingredients
- 4 pieces Gurassa bread
- 1.5 lbs Chicken breast
- 2 medium Onion
- 2 medium Tomato
- 1 large Bell pepper
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Method
- Preheat oven to 400°F (200°C), then bake the gurassa bread for 10-12 minutes, or until lightly toasted and fragrant.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes, then add the chicken breast and cook until browned on all sides, about 5-6 minutes.
- Remove the chicken from the pot, then add another tablespoon of oil if necessary, and cook the onion, tomato, and bell pepper until the vegetables are tender, about 8-10 minutes.
- Add the cumin, coriander, salt, and black pepper to the pot, and stir to combine, cooking for 1 minute, until fragrant.
- Add 2 cups of water to the pot, then return the chicken to the pot, and bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the chicken and sauce over the toasted gurassa bread, garnished with fresh parsley or cilantro, if desired.
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