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
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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.
