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Chicken and Eggplant One Pot Rice

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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 | Spicy | 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 (Caution! Spicy!).
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