Egyptian-style Rice with Chicken Thigh with Zhoug
with courgette, Romano pepper and labneCalories
:
1047 kcalProtein
:
45.5g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Noten
- Pistachenoten
- Ei
- Melk (inclusief lactose)
- Sesamzaad
- Noten
- Pinda's
- May contain traces of allergens
- Soja
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
White long grain rice
½ piece
Courgette
½ sachet(s)
Ras el hanout
25 g
Zhoug
½ piece
Shallot
10 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
½ piece
Romano pepper
2.5 g
Fresh lemon thyme
40 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
1.5 piece
Chicken thigh
20 g
Dried apricot pieces
(May be present: Sesamzaad, Noten, Pinda's, Soja)
¼ piece
Lemon
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ piece
Low sodium chicken stock cube
200 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4382 kJ
Calories1047 kcal
Fat55 g
Saturated Fat12.5 g
Carbohydrate93 g
Sugar20.6 g
Dietary Fiber7.8 g
Protein45.5 g
Salt1.9 g
Potassium471.2 mg
Calcium79.1 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Saucepan
•Lid
•Tall-Sided Pan
Cooking Steps
1
- Finely chop the shallot.
- Heat a drizzle of olive oil in a saucepan over medium-high heat.
- Fry the shallot and chicken for 2 minutes.
- Add a knob of butter, ras el hanout, and white long-grain rice and fry for 1 minute, stirring regularly.
2
- Add the water, the chicken stock cube and lemon thyme to the rice and bring to a boil.
- Lower the heat. Cover with a lid and simmer for 15 - 17 minutes.
- When the rice is done, turn off the heat, mix in the apricot and let it stand until serving.
3
- In the meantime, slice the courgette and half the romano pepper lengthwise.
- Heat a frying pan without oil over medium heat. Roast the pistachio nuts for 1 - 2 minutes. Remove from the pan and set aside.
- In the same frying pan heat a drizzle of olive oil over high heat.
- Roast the courgette and romano pepper for 7 - 9 minutes. Season with salt and pepper.
Did you know...courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
4
- Cut the lemon into wedges. Remove the lemon thyme from the rice.
- Serve the chicken and rice on deep plates along with the roasted courgette and romano pepper.
- Drizzle the zhoug and labne over it.
- Serve with the lemon wedges.
