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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 saut�ed 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. Saut� 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. Saut� 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