Try it out: Hellofresh 71

Making:

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.

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.

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

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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