Golden Chicken & Mujadara Rice Bowl
with Lemony Greens, Zesty Yoghurt & Roasted Almonds
This dish is a true feast for champions! Juicy Middle-Eastern spiced chicken, lemony sauteed veg and zingy yoghurt sit atop a new favourite, Mujadara rice, with lentils and caramelised onion stirred through. Here’s a bowl of wholesome goodness that packs a punch with flavour.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 packet
lentils
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Chicken-Style Stock Powder
½
lemon
1 packet
green beans
1 bunch
baby broccoli
½
Onion
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
½ packet
tamarind paste
(May be present Egg, Milk, Fish, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
chicken breast
1 sachet
Middle Eastern Seasoning
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Drain and rinse lentils. • In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, lentils, chicken-style stock powder and the water. Stir to combine, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, zest and slice lemon into wedges. • Trim green beans. • Trim baby broccoli and halve any thicker stalks lengthways. • Thinly slice onion (see ingredients). • Roughly chop roasted almonds. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add tamarind paste (see ingredients), the honey and a splash of water. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl and set aside.
• Wipe out the frying pan then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans, until tender, 5-6 minutes. • Remove from heat and add a good squeeze of lemon juice. Season, transfer to a bowl and cover to keep warm.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, Middle Eastern seasoning and a drizzle of olive oil. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Stir caramelised onion through the rice and season to taste. Slice chicken. • Divide Mujadara rice, lemony greens and golden chicken between bowls. • Top with a dollop of zesty yoghurt and sprinkle over roasted almonds to serve. Enjoy!