Name: W14 - Discovery: 20min - Middle eastern - use: Za'atar with eggplant and tomatoes
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 zakje(s) Za'atar; 150 gram Witte langgraanrijst; 200 gram Kipfilethaasjes; 2 stuk(s) Tomaat; 1 stuk(s) Aubergine; 1 stuk(s) Ui; 1 Tomatenpuree; 1 zakje(s) Midden-Oosterse kruidenmix; 10 gram Verse bladpeterselie; 10 gram Amandelschaafsel; 3 tl Gemalen kurkuma; 1 zakje(s) Gemalen komijnzaad; 50 gram Biologische volle yoghurt; 4 el Olijfolie; 350 ml Zoutarme kippenbouillon; ½ tl Suiker; naar smaak Peper en zout

HelloFresh

Recepten

W14 - Discovery: 20min - Middle eastern - use: Za'atar

with eggplant and tomatoes

Krijg tot wel € 90 korting op je eerste 4 boxen

Allergenen :

Sesamzaad

•Noten

•Amandelnoten

•Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd20 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

½ zakje(s)

Za'atar

(Bevat: Sesamzaad)

75 gram

Witte langgraanrijst

100 gram

Kipfilethaasjes

1 stuk(s)

Tomaat

½ stuk(s)

Aubergine

½ stuk(s)

Tomatenpuree

½ zakje(s)

Midden-Oosterse kruidenmix

5 gram

Verse bladpeterselie

(Kan bevatten: Selderij)

5 gram

Amandelschaafsel

(Bevat: Noten, Amandelnoten Kan bevatten: Pinda's, Noten, Sesamzaad)

1.5 tl

Gemalen kurkuma

½ zakje(s)

Gemalen komijnzaad

25 gram

Biologische volle yoghurt

(Bevat: Melk (inclusief lactose))

Zelf toevoegen

2 el

Olijfolie

175 ml

Zoutarme kippenbouillon

¼ tl

Suiker

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3295 kJ

Energie (kcal)788 kcal

Vetten32.3 g

waarvan verzadigd5.6 g

Koolhydraten84.7 g

waarvan suikers16.2 g

Vezels11.7 g

Eiwitten37.4 g

Zout1.2 g

Potassium489.1 mg

Calcium43.4 mg

Iron1.1 mg

Instructies

Cut the eggplant into 0.5cm thick rounds.
Heat a light drizzle of olive oil in a lidded frying pan over medium-high heat. Fry the eggplant for 4 - 6 minutes from each side, covered with a lid.
Finely chop the onion. In a pot, heat a light drizzle of olive oil over medium high heat and fry the onion for 2 minutes.

Then add the chicken stock (see pantry for amount) and bring to a boil. Cook the rice in the stock together with the cumin, turmeric, sugar and tomato paste for 12 - 15 minutes. Cover with a lid, stirring occasionally. Generously season with salt and pepper to taste.
Cut the tomato into 1cm thick rounds.
Heat a frying pan over medium-high heat and fry the tomatoes on each side for 2 minutes. Sprinkle with half of the za'atar.

Once the eggplant is done, remove from the pan and set aside. In the same pan, heat a drizzle of olive oil in a frying pan over medium-high heat.
Fry the chicken for 5 – 6 minutes and sprinkle with the middle eastern spice mix.
In the meantime, roughly chop the parsley.
Transfer the yogurt to a small bowl and sprinkle with the rest of the za'atar. Drizzle with some olive oil.

Use a bowl or pot and spread the tomato slices on the bottom. Sprinkle with the za'tar, then top with the eggplant slices and finally rice, pressing it down as to create a compact structure. Cover the pot with a plate and turn upside down.
Garnish the Maqluba-style rice with the parsley and shaved almonds. Serve the chicken on top and the za'atar yogurt on the side.