egyptian

Roz Maammar with Spiced Chicken and Milk Baked Rice

Name: Roz Maammar with Spiced Chicken and Milk Baked Rice
Yield: 1 serving
Cuisine: egyptian
Ingredients: 70 g white rice (dry); 200 g milk (2%); 120 g chicken stock, low sodium; 160 g chicken thigh, boneless and skinless; 10 g ghee; 1 g ground cinnamon; 1 g ground allspice; 2 g salt; 1 g ground black pepper

This baked dish pairs white rice with milk, chicken stock, low sodium and chicken thigh, boneless and skinless. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

68 g Carbohydrates

21 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g white rice (dry) 255 kcal
200g milk (2%) 100 kcal
120g chicken stock, low sodium 7 kcal
160g chicken thigh, boneless and skinless 194 kcal
10g ghee 88 kcal
1g ground cinnamon 3 kcal
1g ground allspice 3 kcal
2g salt 0 kcal
1g ground black pepper 3 kcal

Cooking instructions

white rice (dry)milk (2%)chicken stocksaltground black pepper
Heat oven to 400F (200C). In a small oven-safe dish, mix rice with milk, chicken stock, salt, and pepper.
chicken thighgheeground cinnamonground allspice
Toss chicken thigh pieces with ghee, cinnamon, and allspice.
white rice (dry)
Nestle chicken into the rice mixture. Cover tightly with foil and bake 30 minutes.
Uncover and bake 12-15 minutes more until the top is lightly browned and the chicken is cooked through.
white rice (dry)
Rest 5 minutes, then fluff the rice and serve.