Informations supplémentaires
35 min.
|
769 kcal
|
easy
|
|
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