New Food Fight Episode Now Live! Watch now
Please enter the email you’re using for this account.
When you develop a recipe, you’re never quite sure how it will turn out. Sometimes you know from the get-go that it will be a winner, but here, I really didn’t know what the results would be. All I can say is that it turned out to be a fabulous meal-in-one that was bursting with flavor, texture, and amazing taste in every single bite. It should yield at least six servings, but four of us polished it off in a jiffy. And we even ate it cold!! So maybe double it to be on the safe side!
1 large sweet potato, peeled and diced
1 cup basmati rice
4 and 1/2 ounces (125 grams) pastrami, diced
12 ounces (350 grams) chicken cutlets, cut into strips
1 large onion, cut into chunks
1 tablespoon Tuscanini Apricot Fruit Spread or other apricot jam, diluted in 1 tablespoon warm water
2 cups water
3 tablespoons olive oil
salt, to taste (be generous)
black pepper, to taste (be generous)
1 tablespoon apple cider vinegar
1 rounded tablespoon onion soup mix (gluten-free, if needed)
2 to 3 cubes Gefen Frozen Parsley, defrosted in microwave for 10 seconds
1 to 2 cubes Gefen Frozen Dill, defrosted in microwave for 10 seconds
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine- x 13-inch (23- x 33-centimeter) baking pan with Gefen Parchment Paper.
Place sweet potatoes on the bottom of the pan. Sprinkle rice all over. Add pastrami pieces and then the chicken pieces. Spread onion over all. Do not mix. Drizzle the diluted apricot jam over all.
Combine the water, olive oil, salt and pepper, vinegar, onion soup mix, and slightly defrosted herbs in a small bowl. Mix well. Pour evenly over the entire pan.
Cover the pan with parchment paper and then tightly with aluminum foil. Bake for one and a half hours. Remove from oven and let sit at least five minutes before serving.
Props and Styling by Renee Muller
Photography by Hudi Greenberger
How Would You
Rate this recipe?
After reading the comments, I doubled the amount of cold cuts (to equal the chicken).
I also baked it for 2 hours.
It was soft and delicious!
Next time I’ll use salami pieces (or maybe sliced hot dogs) for a stronger flavor.
Go you! That’s amazing!
Rice was not cooked enough didn’t have enough flavor for my taste either
I found it needs much more time to bake..
Hi can this b made and frozen?
Came out amazing insane easy no sauteing
Really delicious dish
Yes, I don’t see why not 🙂