Tucheen

Name: Tucheen
Ingredients: 8 cups water; 4 cups basmati rice; 4 tbsp olive oil; 3 lbs chicken breasts, boneless cut in strips; 2 medium onions, chopped; saffron water (4 strands dissolved in 8 tbsp hot water); 2 tsp tumeric; 1/2 lb baby spinach; 7 eggs; 1 1/2 cup greek yogurt; 2 tsp salt; 1/2 tsp black pepper; 1 cup slivered almonds; 1 cup honey

14 ingredients

1 steps

Ingredients

8 cups water
4 cups basmati rice
4 tbsp olive oil
3 lbs chicken breasts, boneless cut in strips
2 medium onions, chopped
saffron water (4 strands dissolved in 8 tbsp hot water)
2 tsp tumeric
1/2 lb baby spinach
7 eggs
1 1/2 cup greek yogurt
2 tsp salt
1/2 tsp black pepper
1 cup slivered almonds
1 cup honey

Directions

1

["Cook rice and set aside. Heat olive oil in large pan, add chicken, onions, half saffron water. Saute 15 minutes on medium heat stirring occassionally.", "Add tumeric and spinach, saute 5 minutes. Set aside. Whisk eggs and remaining saffron water, add yogurt, salt and pepper. Add chicken and spinach, then remaining rice and chicken alternating mixtures.", "Pour into 13 x 9\" baking dish. Cover with aluminum foil. Bake 1.5 hours at 350 degrees. Let cool. Flip over quickly with casserole upside down. Put honey and almonds on top.""]"