with Pickled Cabbage and Garlic Toum Sauce
No need for a pita in this tasty Turkish salad. Juicy chicken bites are tossed in Turkish spices and rest atop fresh peas with crunchy pickled red cabbage. Enjoy with a rendition of garlic toum sauce! Ingredients: Chicken breast • Basmati rice • Red cabbage • Green peas • Lemon • Yellow onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Turkish spice blend (paprika powder, spices, onion powder, garlic powder, salt, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Parsley • Garlic.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Basmati Rice
0.75 cup
Garlic, cloves
2 unit(s)
Onion, chopped
56 g
Turkish Spice Blend
1 tbsp
Red Cabbage, shredded
113 g
Lemon
1 unit(s)
Parsley
7 g
Green Peas
113 g
Vegetable Broth Concentrate
1 unit(s)
Mayonnaise
2 tbsp
Red Wine Vinegar
2 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
1 tsp
- Add 1 1/4 cups (2 1/2 cups) water and broth concentrate to a medium pot. Cover and bring to a boil.
- Meanwhile, roughly chop parsley.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Add rice and peas to the pot of boiling water and reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
- Meanwhile, combine mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic in a small bowl. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add cabbage, vinegar, 2 tbsp (1/4 cup) water and 1 tsp (2 tsp) sugar. Season with salt.
- Cook, stirring occasionally, until sugar dissolves and most of the liquid is absorbed, 1-2 min.
- Remove pan from heat. Transfer cabbage, including liquid, to a medium bowl. Set aside in the fridge to cool.
- Carefully wipe the pan clean.
- Pat chicken dry with paper towels, then cut crosswise into 1-inch pieces.
- Add chicken, onions, Turkish Spice Blend, remaining garlic and 1 tbsp (2 tbsp) oil to a large bowl. Toss to combine.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken mixture. Cook, stirring occasionally, until browned and cooked through, 5-6 min.** Season with salt and pepper.
- Meanwhile, add half the parsley to the bowl with pickled cabbage. Toss to combine.
- Fluff rice with a fork, then stir in lemon zest and remaining lemon juice. Season with salt and pepper, to taste.
- Divide rice between plates, then top with pickled cabbage and Turkish-spiced chicken.
- Drizzle any remaining sauce from the pan over top.
- Sprinkle with remaining parsley and dollop garlic toum sauce over top.
- Squeeze a lemon wedge over top, if desired.
770
kcal
Calories
25
g
Fat
4
g
Saturated Fat
84
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
50
g
Protein
135
mg
Cholesterol
730
mg
Sodium
0.1
g
Trans Fat
1050
mg
Potassium
125
mg
Calcium
5
mg
Iron
with Chicken Thighs, Chili Flakes and Chives
