How to Cook Delicious Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry

How to Cook Delicious Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry Delicious, fresh and tasty.

Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry. Be the first to review this recipe. Heat chicken broth cube, ghee and mastikah until mastikah melts. Layer veggies in a flat pot or baking tin.

Great recipe for Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry.

Changing up the rhythm in healthy eating, I turned my meal around to get my nutritional intake with some variety.

Chicken Stir Fry is a delicious recipe which has chicken and vegetables in a ginger-garlic, soy sauce with honey, making a perfect balance or sweet & savoury.

You can cook Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry

1. You need of Stir fry.

2. Prepare 1 cup of Mushrooms diced.

3. Prepare 200 grams of Diced chicken breast.

4. Prepare of Stuffed squash.

5. You need 8 small of Italian zucchini (about 6 inches in length).

6. Prepare 1 cup of Short grain rice.

7. You need 20 grams of Chopped fresh dill.

8. Prepare 2 clove of of garlic minced.

9. It’s 2 tbsp of Tomato paste.

10. It’s 20 grams of Chopped fresh corriander.

11. Prepare 20 grams of Chopped fresh parsley.

12. Prepare 2 of bullion cubes (chicken or vegetable).

13. It’s 4 cup of boiling water.

How to Cook Perfect Beef Stir Fry Every Time.

This chicken squash stir fry meets all of those criteria and more.

It has chicken (thighs or This is a great stir fry for summer, using seasonal squashes and chicken for an easy meal in half an hour!

When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender.

Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry instructions

1. Divide squash evenly in half trying to keep all a uniform size. Cut the tips off the end so they can stand..

2. Core the middle of the squash with a vegetable peeler, being careful to not go through the bottom or the sides..

3. Mix together in a bowl the rinced rice, herbs, tomato paste, garlic and salt..

4. Stuff each zucchini with the rice mixture generously.

5. Waste not what not, set aside the cores of the zucchini for the stir fry..

6. Stand the stuffed zucchini in a medium size sauce pan evenly, making sure you get a good fit. If loose they will tip over..

7. Boil the water with bullion cubes, pour the broth over the stuffed zucchinis until just over the top. Any not covered well will cook just fine..

8. Bring pan to a boil and reduce heat to simmer about 20 minutes. Until broth is absorbed and rice cooked..

9. In a frying pan add the diced chicken, zucchini cores and mushrooms seasoning to taste. Stir fry until cooked about 10 minutes..

Remove cooked mushrooms and broccoli from the pan and set aside.

I had to improvise a lot on this recipe.

Just moved and almost no spices and such.

For the veggies used an onion and bag of frozen stir fry veggies didn t have fish oil or brown rice so used jasmine rice anyways the point is you can mix this.

To stuff the squash you can simply pile on your pesto chicken and veggies or fluff the squash first with a fork before stirring in all you yummy mix-ins I made stuffed spinach and mushroom chicken breasts and needed to use up the leftovers so I cut them up and mixed with basil pesto and used a.