with golden cheese and refreshing yoghurt sauce
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Onion
1 unit(s)
Rice
150 grams
Garlic
2 unit(s)
Mushrooms
150 grams
Lemon
1 unit(s)
Middle Eastern Style Spice Mix
1 sachet(s)
Bell Pepper
1 unit(s)
Coriander
5 grams
Yoghurt
75 grams
Vegetable Stock
1 sachet(s)
Ras-el-Hanout
1 sachet(s)
Diced Irish Chicken Breast
260 grams
Grilling Cheese
200 grams
Oil
0.5 tbsp
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
to taste
- Halve and peel the onion. Finely chop half and cut the other half into thin slices.
- Peel and grate the garlic (or use a garlic press). Halve the lemon.
- Roughly chop the mushrooms.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Cut the cheese into slices (three per person). Place the slices in a bowl of cold water and leave to soak.
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with a knob of butter and a drizzle of oil.
- When hot, fry the finely chopped onion until softened, 2-3 mins.
- Stir in the rice, stock and 300ml cold water (per 2P).
- Bring to the boil then lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat and keep covered for another 10 mins (the rice will continue to cook in its own steam).
- Meanwhile, place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Add the chicken, pepper and mushrooms and fry until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the garlic and sliced onion. Fry until fragrant, 3-4 mins.
- Add the Middle Eastern spice mix and ras-el-hanout. Stir in lemon juice to taste. Season to taste with salt and pepper.
- Transfer from the pan and cover to keep warm (reserve the pan for later use).
- Meanwhile, roughly chop the coriander (stalks and all).
- In a bowl, mix half the coriander with the yoghurt, lemon juice to taste and ½ tbsp oil (per 2P).
- Season to taste with salt and pepper.
- Transfer the cheese to a plate lined with kitchen paper and pat dry.
- Wipe the pan and return to medium-high heat with a drizzle of oil.
- Once hot, fry the cheese until golden, 2-3 mins each side.
- Fluff up the rice with a fork and divide between bowls.
- Spoon over the spiced veg and chicken.
- Arrange slices of golden fried cheese on top.
- Finish with a dollop of yoghurt sauce and a sprinkling of coriander.
3794
kJ
Energy (kJ)
907
kcal
Energy (kcal)
33.9
g
Fat
18.6
g
of which saturates
91.4
g
Carbohydrate
15.6
g
of which sugars
6.5
g
Dietary Fiber
63.1
g
Protein
0
mg
Cholesterol
5.26
g
Salt
with golden fried cheese and refreshing yoghurt sauce
with golden fried cheese and refreshing yoghurt sauce
with golden fried cheese and refreshing yoghurt sauce
with golden fried cheese and refreshing yoghurt sauce
with refreshing yoghurt sauce
with golden fried cheese and refreshing yoghurt sauce
