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

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is something which I have loved my entire life.

To begin with this particular 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 can achieve it.

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

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