Name: Maqluba-style rice with chicken fillet strips and za'atar with eggplant and tomatoes
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet(s) Za'atar; 150 g White long grain rice; 200 g Chicken fillets; 2 piece Tomato; 1 piece Eggplant; 1 piece Onion; 1 Tomato paste; 1 sachet(s) Middle Eastern spice mix; 10 g Fresh flat leaf parsley; 10 g Shaved almonds; 3 teaspoon Ground turmeric; 1 sachet(s) Ground cumin; 50 g Organic full-fat yogurt; 4 tablespoon Olive oil; 350 milliliters Low sodium chicken stock; ½ teaspoon Sugar; to taste Salt and pepper

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Recipes

Maqluba-style rice with chicken fillet strips and za'atar

with eggplant and tomatoes

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Allergens:

Sesamzaad

•Noten

•Amandelnoten

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

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

Tomato paste

½ sachet(s)

Middle Eastern spice mix

5 g

Fresh flat leaf parsley

(May be present: Selderij)

5 g

Shaved almonds

(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

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 Fiber11.7 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

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.