Bosnia & Herzegovina - Lemon Chilli Chicken Breast & Djuvech Rice with Vegetables

Bosnia and Herzegovina (B&H), is a south/south eastern European country with a rich and complex socio-cultural history. It appears to be a land-locked mountainous country on the map but actually at its southern-most point B&H has a narrow coastal strip on the Adriatic Sea close to its south eastern  border with Montenegro. Other near neighbours include Serbia to the East and Croatia to the north & south west.

Multiple ethnic groups call this Balkan country home, so it is not surprising that the cuisine of  Bosnia and Herzegovina is a delicious balancing act of the culinary traditions of  both the west and the east. The food practices of B&H share similarities with the Mediterranean, Turkey & central Europe. Yet, having said that, the cuisine of Bosnia and Herzegovina is a unique tour de force.  Many of its traditional dishes have been made by tried and tested recipes for centuries. And this food is honest to its ingredients, favouring the natural flavours of fresh produce and diverse yet subtle use of herbs & spices.

our B&H menu included

Lemon Chilli Chicken Breast 

&  

Djuvech Rice with Vegetables 

   

Lemon Chilli Chicken Breast

Ingredients:

·      2 whole boneless chicken breasts divided into 4 ( you can use more)

·      1 bunch green onions

·      6 -7 mushrooms

·      1 red bell pepper/capsicum

·      2 stalks celery

·      2 cloves garlic

·      2 tablespoons olive oil

·      2 tablespoons chilli powder/flakes

·      1 tablespoon dried oregano

·      1 tablespoon dried basil

·      2 tablespoons parsley flakes

·      salt & pepper

·      2/3  cup flour

·      ¼ cup fresh lemon juice

·      1  can diced tomatoes

Directions:

1.     Salt and pepper the chicken.

2.     In a large skillet (mine was non-stick), heat the oil, sprinkle with a little salt to stop the chicken from sticking.

3.     Brown the chicken on both sides in the hot oil, then take out and set aside.

4.     While the chicken is browning chop green onions, bell pepper, celery and garlic.

5.     After you take out the chicken, use the same hot pan to saute the veggies and add all the seasonings.

NOTE: I found the dish was now too dry to make a sauce so I added ½ a cup of water – the resulting sauce was perfect for cooking the chicken but when the dish was finished there was enough sauce  to cook double the amount of chicken so after the chicken was cooked I put some of the sauce aside to be frozen & used later as a pasta sauce base.

6.     When the veggies get tender put the chicken breasts back in and add the lemon juice.

7.     Cover and simmer for 10 mins

8.     Turn the chicken over & recover until the chicken is cooked, approximately 10 mins.

9.     Remove chicken from pan & place in serving dish

10.  Simmer sauce in pan uncovered, stirring with a wooden spoon until sauce is the thick then pour/spoon enough sauce over chicken to coat chicken generously

Djuvech Rice with Vegetables

Ingredients:

·      1 onion

·      300 g tomatoes

·      200 grm bell peppers/capsicum ( red or green)

·      200 g eggplants

·      200 g zucchini

·      100 g French beans

·      100 g green peas

·      2 garlic cloves

·      2 cup Arborio rice

·      3 tablespoons olive oil

·      3 tsp salt

·      1 tsp paprika ( hot)

·      1 tsp pepper

·      1 tsp dried oregano

·      ½  tsp cumin

·      4 cups water

Method:

1.     Slice onion into half-rounds

2.     Slice peppers into thin strips 3 cm long

3.     Dice eggplant  & zucchini into cubes

4.     Cut tomatoes into slices.

5.     Cut French beans into 3-4 cm long pieces and blanche in hot water for few minutes.

6.     Remove green peas from shucks or thaw frozen peas.

7.     Finely mince garlic.

8.     Put olive oil in a large pot andheat

9.      add  ingredients in the following order & sauté  for couple of minutes, one after another onion, peppers, eggplant, zuccini, garlic, tomato, French beans, green peas

10.  Season it with salt, paprika, pepper,  oregano  & cumin

11.  When all ingredients are soft, add rice, & stir & fry a bit

12.  add water and bring back to the boil stirring constantly.

13.  Put lid on, turn heat back to lowest level & cook 10 mins. Note: do not take lid off again until ready to serve.

14.  Turn heat off & leave to stand & steam for 10 mins.

15.  Stir rice before serving to ensure an even mix as veggies will have tended to rise to the top.

I found the base for these  Bosnian recipes at www.food.com/recipe-finder/all/bosnian

I did  make a few changes to the original recipes to make them work for me on the night but I tried to stay true to the original & I found they were quite easy & delicious.

Much love to Keani & Jean who cooked with me this night x

 

Note: Photo used under Fair Use Laws from: 

https://www.all-thats-jas.com/bosnian-djuvec-rice/