Poulet aux figues à la harissa et riz au haloumi doré

Spéciale

Nouveau

avec salade du jardin

12 min

Difficulté: 2/3

Moyen-orientale

L'harissa fumée et la tartinade de figues sucrées se marient pour exalter les papilles de ce souper de poulet. Le haloumi croustillant ajoute une saveur supplémentaire, tandis que le riz doré aux herbes constitue la base parfaite de cette aventure épicurienne!

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Passoire

Grand bol

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Bol à mélanger, moyen

Tags

Nouveau

SEO

Ingrédients

Poitrines de poulet

2 unit(s)

Haloumi

1 unit(s)

Riz basmati

0.75 cup

Oignon rouge

1 unit(s)

Mini concombres

1 unit(s)

Mélange printanier

56 g

Persil

7 g

Tartinade de figues

2 tbsp

Vinaigre de vin rouge

1 tbsp

Mélange d'épices harissa

1 tbsp

Mélange d'épices cumin-curcuma

1.5 tsp

Concentré de bouillon de poulet

2 unit(s)

Beurre non salé

2 tbsp

Sucre

0.25 tsp

Huile

3 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Peel, then cut onion into 1/4-inch pieces.
Heat a medium pot over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, 1tbsp (2 tbsp) butter and three-quarters of the onions. Cook, stirring often, until softened, 2-3 min.
Add rice and Cumin-Turmeric Spice Blend. Stir to coat.
Add 1 1/4 cups (2 1/2 cups) water and half the broth concentrate. Bring to a boil over high heat.

Once boiling, reduce heat to low. Cover and cook rice until tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.
While rice cooks, finely chop remaining onion.
Thinly slice cucumber.
Roughly chop parsley.
Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
Add cucumber and remaining onions. Toss to coat. Set aside.

Pat chicken dry with paper towels.
Combine chicken, Harissa Spice blend and 1/2 tbsp (1 tbsp) oil in a medium bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
Transfer chicken to a parchment-lined baking sheet. Spread half the fig spread over top.

Roast chicken in the middle of the oven until cooked through, 12-14 min.**
Remove pan from heat. Add remaining vinegar, remaining fig spread, remaining broth concentrate, 1/3 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Return pan to heat. Cook, stirring often, until sauce is glossy and slightly thickened, 1-2 min. Transfer sauce to a small bowl. Cover to keep warm.
Carefully rinse out the pan.

Cut halloumi into 1/4-inch-thick slices.
Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
Reheat the same pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. Cook until golden-brown, 2-3 min per side.
Transfer halloumi to a cutting board, then cut into 1/4-inch pieces.