avec sauce concombre-yogourt
Ingrédients : Haut de cuisse de poulet • Courgette • Riz basmati • Sauce au yogourt (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) (lait) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Raisins (raisins secs, huile de coton) • Mélange d’épices shawarma (poudre de paprika, épices, poudre d'ail, poudre d'oignon, poivre noir, sel, herbes, huile de canola, acide citrique, oléorésine de paprika, dioxyde de silicium) (sulfites) • Persil • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Haut de cuisse de poulet
270 g
Riz basmati
0.75 cup
Épices shawarma
7 g
Courgette
1 unit(s)
Sauce au yogourt
3 tbsp
Échalotes frites
28 g
Mélange d'épices cumin-curcuma
4 g
Raisin sultana
28 g
Persil
7 g
Sel d'ail
4 g
Poivre
0.125 tsp
Beurre
1 tbsp
Sel
0.125 tsp
Huile
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 3-6 min, flipping halfway, 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.
710
kcal
Calories
28
g
Fat
11
g
Saturated Fat
83
g
Carbohydrate
14
g
Sugar
5
g
Dietary Fiber
38
g
Protein
155
mg
Cholesterol
1040
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
150
mg
Calcium
5.5
mg
Iron
