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Shawarma Spiced Chicken Leg

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Shawarma Spiced Chicken Leg

with pickled radish, turmeric and carrot rice and hummus

Informations supplémentaires
35 min. | 769 kcal | easy | Family | Printable version
1. Cook the chicken Preheat the oven to 400°F. Place the chicken legs on a baking sheet lined with baking paper. Garnish with a drizzle of oil, the shawarma spices to taste, salt and pepper. Bake in the oven for 28-32 minutes. For a more colored skin, finish cooking the chicken at broil for 3-4 minutes.
2. Setup Grate the carrot. Thinly slice the radish. Chop the parsley. Cut the tomato into quarters. Crumble the feta.
3. Cook the rice Bring a saucepan with 310 2P | 430 3P ml of water with the broth cube and turmeric to a boil. Pour in the rice and carrot, cover and cook for 10-12 minutes over low heat until the rice is cooked.
4. Pickle the radish Put 1/4 cup of water, 2 tbsp. of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Add the radish in the saucepan, remove from the heat and let marinate.
5. Season the tomatoes Mix the tomatoes with the feta, parsley to taste, a drizzle of oil, salt and pepper.
6. Plate your dish Serve the chicken thighs with the rice, hummus, pickled radish and tomatoes. Bon appétit!
400gChicken Legs
140gBasmati Rice
1unitChicken Broth Cube(s)
85.5gHummus
1unitCarrot(s)
2unitRadishes
1unitFresh Italian Parsley
6gShawarma spices
2unitTomato(es)
40gFeta Cheese
1.5gTurmeric Powder
What you need sheet pan, bowls, saucepans
769 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 70g
23%
fat 36g
55%
cholesterol 173mg
58%
fiber 5g
20%
protein 40g
saturated 11g
55%
sodium 513mg
21%
sugar 6g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg