Double Spiced Garlic Yoghurt Chicken & Almond Rice
with Zingy Cucumber-Cos Salad
- Almond
- Milk
- Sesame
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Channel the vibrant energy of a Middle Eastern grill with tender chicken steeped in a punchy, garlicky yoghurt marinade. Paired with aromatic rice scattered with golden toasted almonds and a zingy green salad, this plate delivers the ultimate balance of rich, nutty and fresh textures. It’s a beautiful nod to traditional Lebanese hospitality that brings authentic street-food magic straight to your kitchen.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1
Cucumber
1
Baby Cos Lettuce
1
Lemon
2
Garlic
660 g
Chicken Breast
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
Utensils
Cooking Steps
- In a medium saucepan, heat the butter over medium heat.
- Add basmati rice, the water and a generous pinch of salt, stir, and bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
- Stir flaked almonds through rice.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, slice cucumber into thin half-moons.
- Roughly chop cos lettuce (see ingredients).
- Slice lemon into wedges. Finely chop garlic.
- Cut chicken breast into 2cm chunks.
- In a large bowl, combine chicken, chermoula spice blend (reserve a pinch for garnish), a pinch of salt and a drizzle of olive oil.
- When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
TIP: Cook in batches if your pan is getting crowded.
- In a medium microwave-safe bowl, microwave garlic with a drizzle of olive oil in 10 second bursts, until fragrant.
- Add Greek-style yoghurt, garlic sauce and a good squeeze of lemon juice and stir to combine. Season generously with salt.
- Add cooked chicken to sauce and stir to coat.
- In a large bowl, combine cos and cucumber with a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.
- Divide Lebanese double garlic yoghurt chicken, toasted almond rice and green salad between bowls.
- Drizzle with olive oil and sprinkle over remaining pinch of chermoula spice blend. Enjoy!
