Golden Chicken & Mujadara Rice Bowl
with Lemony Greens & Fetta Yoghurt- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
If we had to give this dish a medal, we know it's a gold winner in every department! The literal golden chicken is the perfect protein to pair with our take on the Middle Eastern mujadara which combines lentils and rice into a stellar meal. And we know that when you dig in, it is sure to taste like victory. *We’ve replaced the chicken tenderloins in this recipe with chicken breast due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
½
brown onion
1 packet
lentils
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
½
lemon
1 packet
green beans
1 bunch
baby broccoli
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
chicken thigh
1 sachet
paprika spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
¼ tsp
salt
1.5 cup
water
1 tbs
balsamic vinegar
1 tsp
brown sugar
Utensils
Cooking Steps
• Thinly slice brown onion. Drain and rinse lentils. • In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add basmati rice, lentils, salt and the water. Stir, then 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.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, halve lemon. Trim green beans. Trim baby broccoli and halve any thicker stalks lengthways. • Cut chicken thigh into 2cm chunks. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste and set aside. • In a large bowl, combine chicken, paprika spice blend, a pinch of salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. • Cook until dark and sticky, 3-5 minutes. Transfer to a bowl and set aside.
• Wipe out frying pan then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans, tossing, until tender, 5-6 minutes. • Remove from heat and add a good squeeze of lemon juice. Season, transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, occasionally tossing, until browned and cooked through, 5-6.
TIP: Chicken is cooked through when it is no longer pink inside.
• Stir caramelised onion through the rice and season to taste. • Divide Mujadara rice between bowls. • Top with golden chicken and lemony greens. • Spoon over fetta yoghurt to serve. Enjoy!
