Recipe of Gordon Ramsay Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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.

Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry:

1. Take Stir fry
2. Take 1 cup Mushrooms diced
3. Make ready 200 grams Diced chicken breast
4. Get Stuffed squash
5. Make ready 8 small Italian zucchini (about 6 inches in length)
6. Prepare 1 cup Short grain rice
7. Take 20 grams Chopped fresh dill
8. Get 2 clove of garlic minced
9. Take 2 tbsp Tomato paste
10. Get 20 grams Chopped fresh corriander
11. Get 20 grams Chopped fresh parsley
12. Take 2 bullion cubes (chicken or vegetable)
13. Take 4 cup boiling water

Chayote Squash is a delicious vegetable for Chinese Stir Fry. Turn the heat on high to get a good sear on the chayote and the. Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen.

Steps to make Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry:

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.

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables. This chicken squash stir fry meets all of those criteria and more. It has chicken (thighs or breasts will work), broccoli, onion, and zucchini or summer squash, and can easily change flavors with the addition of homemade spice blends.

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