Step-by-Step Guide to Make Thomas Keller Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is something which I have loved my entire life.

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

Instructions 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.

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