Maqluba-style rice with chicken fillet strips and za'atar
with eggplant and tomatoesCalories
:
788 kcalProtein
:
37.4g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Sesamzaad
- Amandelnoten
- Noten
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Tarwe
- Zwaveldioxide en sulfiet
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
75 g
White long grain rice
100 g
Chicken fillets
1 piece
Tomato
½ piece
Eggplant
½ piece
Onion
½
Tomato paste
½ sachet(s)
Middle Eastern spice mix
5 g
Fresh flat leaf parsley
(May be present: Selderij)
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Selderij, Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Tarwe, Zwaveldioxide en sulfiet)
1.5 teaspoon
Ground turmeric
½ sachet(s)
Ground cumin
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
2 tablespoon
Olive oil
175 milliliters
Low sodium chicken stock
¼ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3295 kJ
Calories788 kcal
Fat32.3 g
Saturated Fat5.6 g
Carbohydrate84.7 g
Sugar16.2 g
Dietary Fiber7.6 g
Protein37.4 g
Salt1.2 g
Potassium489.1 mg
Calcium43.4 mg
Iron1.1 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.
Cooking Steps
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.
