Middle Eastern Chicken & Rice
with Cucumber Salsa and Garlic Yoghurt
Seasoning is everything, like a fairy Godmother it can transform any dish into a five-star standout. Tonight, it’s a Middle Eastern seasoning that's lending its unique talents to the chicken. Magic is in the air!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1
Tomato
320 g
Chicken Breast
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Parsley
1 packet
Basmati Rice
1 sachet
Middle Eastern Seasoning
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the basmati rice, the water and vegetable stock powder, stir, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Middle Eastern seasoning, a drizzle of olive oil and a pinch of salt. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add the honey, turning chicken to coat.
• While the chicken is cooking, finely chop tomato and cucumber.
• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil with a pinch of salt and pepper. • Add cucumber and tomato and stir to combine.
• Slice Middle Eastern chicken. • Divide garlic rice between bowls. Top with chicken and cucumber salsa. • Drizzle over garlic yoghurt and tear over parsley to serve. Enjoy!
