Ingredients
2 tablespoons olive oil, separated
1 pound Italian sausage links, hot or mild according to your preference
2 cloves garlic, finely chopped
1 pound plum tomatoes, chopped
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 pound shirmp, peeled and deveined
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
2 teaspoons paprika
1 cup medium or long grain rice (not instant)
salt and pepper to taste
3 cups hot chicken broth
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Preheat oven to 400°.
Heat 1 tablespoon olive oil in a large ovenproof skillet*. Add sausage and cook over medium heat until browned, about 4 minutes. Cover pan and simmer until meat is cooked through, about 10 minutes. Remove sausage from pan and cut into 1-inch thick pieces. Set aside. Drain any oil from skillet.
In the same skillet, heat remaining 1 tablespoon of olive oil. Add garlic and cook for 1 minute. Stir in tomatoes, honey, shrimp, chickpeas and paprika. Bring to a simmer. Add rice, cooked sausage and salt and pepper. Stir in hot chicken broth and bring back to a simmer.
Cover pan tightly. Place in oven and bake about 20-25 minutes until rice has absorbed liquid. Remove from oven and let stand 10 minutes until rice is tender.
*If you do not have an ovenproof skillet, cook on top of stove as directed and transfer mixture to an ovenproof casserole dish to bake.
Heat 1 tablespoon olive oil in a large ovenproof skillet*. Add sausage and cook over medium heat until browned, about 4 minutes. Cover pan and simmer until meat is cooked through, about 10 minutes. Remove sausage from pan and cut into 1-inch thick pieces. Set aside. Drain any oil from skillet.
In the same skillet, heat remaining 1 tablespoon of olive oil. Add garlic and cook for 1 minute. Stir in tomatoes, honey, shrimp, chickpeas and paprika. Bring to a simmer. Add rice, cooked sausage and salt and pepper. Stir in hot chicken broth and bring back to a simmer.
Cover pan tightly. Place in oven and bake about 20-25 minutes until rice has absorbed liquid. Remove from oven and let stand 10 minutes until rice is tender.
*If you do not have an ovenproof skillet, cook on top of stove as directed and transfer mixture to an ovenproof casserole dish to bake.
