Chicken and Eggplant One Pot Rice
with middle eastern spices, fried shallot, tomato, harissa yogurt and fresh herbs
Informations supplémentaires
35 min.
|
508 kcal
|
easy
|
|
Printable version
1. Setup
Cut the chicken into cubes. Thinly slice the shallot. Cut the eggplant and the tomato into small cubes. Chop the herbs. Cut the lemon into slices.
2. Fry the shallot
Heat a drizzle of oil in a large pan over high heat. Fry the shallot slices 3-4 minutes or until they are colored and crispy. Remove from the pan with a slotted spoon and place on a paper towel.
3. Cook the chicken
Reduce the heat to medium-high. Cook the eggplant for 4-6 minutes or until lightly browned. Add the chicken and spices to taste and cook for about 3 minutes. Add salt and pepper.
4. Add the rice
Add the rice, the broth cube, the honey, the tomato, 2-3 slices of lemon and 2 2P | 3 3P cups of water. Bring to a boil. Reduce the heat to low, cover and cook for 14-16 minutes or until the rice has absorbed the liquid. Adjust salt and pepper to taste.
5. Mix the yogurt
Mix the yogurt with the harissa, to taste
.
6. Plate your dish
Serve the rice and garnish with the yogurt, herbs, fried shallot and lemon juice to taste. Bon appétit!
360gChicken Thighs
0.5unitEggplant(s)
140gBasmati Rice
1unitChicken Broth Cube(s)
1unitTomato(es)
1unitShallot
1unitHoney
0.5unitLemon
1unitGreek Yogourt 2%
5mlHarissa
0.5unitFresh Mint and Cilantro
10gSpice Mix (cumin powder,cinnamon powder,ginger powder,turmeric powder)
What you need
pan, bowl, slotted spoon
508 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
6g
9%
cholesterol
119mg
40%
fiber
7g
28%
protein
34g
saturated
2g
10%
sodium
142mg
6%
sugar
17g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg