avec salade de concombres et sauce tahini épicée
Allumez votre gril et libérez votre emploi du temps pour savourer cette recette inspirée du Moyen-Orient. Le riz doré, parsemé de poivrons, sert de base au poulet grillé fumé aux épices shawarma, généreusement arrosé d'une sauce tahini épicée inattendue et irrésistible!
Allergens
Utensils
Tags
Haut de cuisse de poulet
280 g
Riz basmati
0.75 cup
Poivron
1 unit(s)
Mini concombres
2 unit(s)
Tomato
1 unit(s)
Sauce tahini
2 tbsp
Spicy Mayo
2 tbsp
Mélange d'épices cumin-curcuma
1.5 tsp
Épices shawarma
0.5 tbsp
Bouillon de légumes en poudre
1 tbsp
Vinaigre de vin blanc
0.5 tbsp
Beurre
1 tbsp
Huile
1.5 tbsp
Sucre
0.25 tsp
Sel
0.25 tsp
Poivre
0.25 tsp
- Add stock powder, Cumin-Turmeric Spice Blend, 1 tbsp (2 tbsp) butter, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels.
- Add chicken, half the Shawarma Spice Blend (use all for 4 ppl), half the tahini sauce and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper. Toss to coat.
- Thinly slice cucumber.
- Cut tomato into 1/4-inch pieces.
- Quarter, then remove core from peppers.
- Add spicy mayo and remaining tahini sauce to a small bowl. Season with salt and pepper. Stir to combine, then set aside.
- Add peppers and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper. Toss to coat, then set aside.
- Add half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to combine.
- Add cucumber and tomato, then toss to coat. Set aside.
- Add chicken to one side of the grill. Close lid and grill until cooked through, 5-7 min per side.**
- Using clean tongs, add peppers to other side of the grill. Close lid and grill until lightly charred and tender, 4-6 min per side.
- Once cooked, transfer chicken and peppers to a plate to rest for 2-3 min. (TIP: If peppers are too charred, carefully remove the skin.)
- Cut grilled peppers into 1/2-inch pieces.
- Thinly slice chicken.
- Fluff rice with a fork. Stir in grilled peppers and any juices from the plate.
- Divide rice, chicken and veggies between plates.
- Drizzle spicy tahini sauce over chicken.
760
kcal
Calories
35
g
Fat
9
g
Saturated Fat
75
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
37
g
Protein
160
mg
Cholesterol
1290
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
100
mg
Calcium
5
mg
Iron
avec patates douces au Jerk et maïs
avec riz sauvage et légumes estivale
