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Reviewing:

Shawarma spiced chicken with Persian salad cauliflower rice & creamy dill sauce

2 servings prepared

Here's what you get:

Chicken cutlet

Yogurt

Shawarma spice blend

Garlic powder

Persian cucumber

Roma tomato

Lemon

Shallot

Dill

Sour cream

Not used:

Jasmine rice

Substitute:

Cauliflower

The salad:

The ingredients were prepped by: dicing the cucumber, tomato, chopping the fronds of Dill, slicing half the shallot and having the lemon. The veggies and half of the dill were combined with avocado oil and lemon juice. After mixing well they we're finished off with salt and pepper before setting aside.

The protein:

After patting the Chicken dry some avocado oil, garlic powder and shawarma spice were added to half of the yogurt and mixed well. The chicken was then coated in this mixture.

The chicken was then cooked in a pan for five minutes per side until done and then transfered it to a cutting board to rest.

The cauliflower rice:

To prepare the cauliflower rice the cauliflower with steamed for 12 minutes and then broken up using a potato masher. No additional salt or pepper was used here.

The sauce:

To make the sauce the rest of the sour cream was combined with the lemon zest, dill and yogurt. A little bit of water was added until the sauce reached a drizzling consistency. It was then finished with salt and pepper.

The plate:

The only thing that would have made this dish better would be to grill the chicken instead of cooking it in a pan. The salad was great too, the trade-off of rice for cauliflower would have allowed me to use a bigger piece of chicken if I wanted. Which is exactly what I'll do if I recreate this one sometime.

- Kris

Comments

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