W14 - Discovery: 20min - Middle eastern - use: Za'atar
with eggplant and tomatoesCalorieën
:
788 kcalEiwit
:
37.4g eiwitBereidingstijd
:
20 minutenDifficulty
:
MakkelijkAllergenen:
- Sesamzaad
- Amandelnoten
- Noten
- Melk (inclusief lactose)
- Selderij
- Kan sporen van allergenen bevatten
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Tarwe
- Zwaveldioxide en sulfiet
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
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)
Ui
½
Tomatenpuree
½ zakje(s)
Midden-Oosterse kruidenmix
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
5 gram
Amandelschaafsel
(Bevat: Amandelnoten, Noten Kan bevatten: Selderij, Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Tarwe, Zwaveldioxide en sulfiet)
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
Instructies
1
- 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.
2
- 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.
3
- 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.
4
- 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.
