with Cucumber-Yogurt Drizzle
Ingredients: Chicken thighs • Zucchini • Basmati rice • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Raisins (raisins, cottonseed oil) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Parsley • Cumin-turmeric blend (cumin, turmeric, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Basmati Rice
0.75 cup
Shawarma Spice Blend
7 g
Zucchini
1 unit(s)
Yogurt Sauce
3 tbsp
Crispy Shallots
28 g
Cumin-Turmeric Spice Blend
4 g
Sultana Raisins
28 g
Parsley
7 g
Garlic Salt
4 g
Pepper
0.125 tsp
Butter
1 tbsp
Salt
0.125 tsp
Oil
1 tbsp
- Before starting, wash and dry all produce.
- Heat a medium pot over medium.
- Using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then rice and half the Cumin-Turmeric Spice Blend (use all for 4 servings).
- Cook for 2-3 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water, 1/4 tsp (1/2 tsp) garlic salt and raisins. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut zucchini into 1/2-inch pieces.
- Roughly chop parsley.
- Pat chicken dry with paper towels. Season all over with Shawarma Spice Blend, remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook for 6-7 min per side, until cooked through.**
- Transfer to a plate, cover to keep warm.
- Reheat the same pan (from step 3) over medium.
- When the pan is hot, add zucchini. Cook for 3-4 min, stirring often, until tender-crisp.
- Season with salt and pepper.
- Remove pan from heat.
- When rice is finished cooking, fluff with a fork.
- Set aside 2 tbsp (4 tbsp) crispy shallots.
- To the pot, add zucchini, remaining crispy shallots and half the parsley, then stir to combine.
- Season with pepper.
- Thinly slice chicken.
- Divide jewelled rice between plates.
- Top with chicken.
- Sprinkle with remaining parsley and reserved crispy shallots, then drizzle yogurt sauce over top.
740
kcal
Calories
27
g
Fat
11
g
Saturated Fat
83
g
Carbohydrate
14
g
Sugar
5
g
Dietary Fiber
49
g
Protein
145
mg
Cholesterol
990
mg
Sodium
0.3
g
Trans Fat
1150
mg
Potassium
150
mg
Calcium
5
mg
Iron
