Middle Eastern-Style Chicken with Giant Couscous & Eggplant
with minted labneh & crunchy tomato-cucumber salad
Ras el hanout, gemaakt van diverse specerijen zoals kaneel, kardemom en kruidnagel, weerspiegelt de rijke smaken van Noord-Afrika op jouw bord!
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
½ piece
Red onion
½ piece
Garlic
½ piece
Eggplant
½ sachet(s)
Ras el hanout
1 piece
Roma tomato
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
2.5 g
Fresh mint
(May be present: Selderij)
20 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
½ piece
Persian cucumber
100 g
Chicken thigh strips with kebab spices
Not included in your delivery
to taste
Extra virgin olive oil
1 tablespoon
Olive oil
200 milliliters
Low sodium chicken stock
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and crush or mince the garlic. Dice the eggplant into 1cm cubes. Heat a drizzle of olive oil in a large frying pan over medium-high heat and toast the ras el hanout for 30 seconds or until fragrant. Add the garlic, onion and eggplant to the pan and fry for 4 - 5 minutes.
In the meantime, dice the tomato and roughly chop the raisins. Add the giant couscous to the eggplant and toast the grains for 1 minute, then pour in the stock. Stir in the raisins and half of the tomato, then bring to a boil and allow to cook gently for 12 - 14 minutes, covered, stirring occasionally (see Tip).
Tip: add an extra splash of water as necessary.
Finely chop the mint leaves. Transfer three quarters of the mint to a small bowl, then add the labneh and mix well to combine. Season to taste with salt and pepper.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chicken thigh strips 7 minutes or until done.
Finely dice the cucumber. In a salad bowl, combine the white wine vinegar with the extra virgin olive oil. Add the cucumber to the bowl, along with the rest of the tomato and mint. Toss well to combine and then season to taste with salt and pepper.
Serve the giant couscous on deep plates and top with the chicken and the minted labneh. Serve the salad alongside.
