Making:
Shawarma spiced chicken with Persian salad, rice and creamy dill sauce
Here's what you get:
Chicken cutlet
Shawarma spiced chicken with Persian salad, rice and creamy dill sauce
Here's what you get:
Chicken cutlet
Yogurt
Shawarma spice blend
Garlic powder
Persian cucumber
Roma tomato
Lemon
Shallot
Dill
Sour cream
Jasmine rice
The rice:
The rice was cooked in a small pot with 3/4 cups of water and a bit of salt. After bringing to a boil it was reduced to a simmer for 18 minutes.
The rice:
The rice was cooked in a small pot with 3/4 cups of water and a bit of salt. After bringing to a boil it was reduced to a simmer for 18 minutes.
Toasted almonds were added to the rice at the end of cooking.
The protein:
To prep the chicken it was dried off. In a separate bowl half of the yogurt and half of the garlic powder were combined with one teaspoon of shawarma spice. A little bit of salt and pepper were also added and then the chicken was tossed until evenly coated.
The protein:
To prep the chicken it was dried off. In a separate bowl half of the yogurt and half of the garlic powder were combined with one teaspoon of shawarma spice. A little bit of salt and pepper were also added and then the chicken was tossed until evenly coated.
In a non stick pan a bit of oil was added and the chicken was cooked through for about 5 minutes per side. Once they were done cooking they were transferred to a plate to rest.
The salad:
To make the salad, the cucumbers and tomato were diced up and the dill was chopped. The lemon was zested and Juiced. The shallot was thinly sliced. The Cucumbers, shallot, tomato half of the dill were combined in a bowl with one tablespoon of avocado oil and half of the lemon juice. The salad was then seasoned with a bit of salt and pepper.
The sauce:
in a small bowl the sour cream and the lemon zest were added with the remaining yogurt. The rest of the dill and garlic powder were also added. Water was added in increments until the sauce reached a drizzling consistency. Dill, salt and pepper were then added to taste.
The plate:
- Kris
The salad:
To make the salad, the cucumbers and tomato were diced up and the dill was chopped. The lemon was zested and Juiced. The shallot was thinly sliced. The Cucumbers, shallot, tomato half of the dill were combined in a bowl with one tablespoon of avocado oil and half of the lemon juice. The salad was then seasoned with a bit of salt and pepper.
The sauce:
in a small bowl the sour cream and the lemon zest were added with the remaining yogurt. The rest of the dill and garlic powder were also added. Water was added in increments until the sauce reached a drizzling consistency. Dill, salt and pepper were then added to taste.
The plate:
- Kris
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