Informations supplémentaires
35 min.
|
871 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion, garlic and parsley. Cut the zucchini into cubes.
2. Cook the rice
Heat a drizzle of oil in a saucepan over medium high heat. Cook the onion 2-3 minutes. Add the rice and saffron and mix. Add the broth cube and 1.5 2P | 2 3P cups of water. Bring to a boil. Cover and cook for 10-12 minutes over low heat. After cooking, add the chickpeas to the rice.
3. Cook the chicken
Mix the chicken with the spices, a drizzle of oil, salt and pepper. It's possible to reduce the spice amount on the children's portion. Heat a drizzle of oil in a pan over medium heat. Cook the thighs 6-7 minutes on each side. For the BBQ: Preheat the barbecue on high heat. Oil the grill. Season the meat with salt and pepper. Reduce the barbecue to medium heat. Grill the chicken for about 4-6 minutes on each side.
4. Cook the zucchini
In another small pan, heat a drizzle of oil on medium high. Cook the zucchini 3-5 minutes until browned. Add 1 tbsp. of butter and the garlic and cook for 1-2 minutes. Add salt and pepper.
5. Plate your dish
Serve the chicken with the yogurt, rice and zucchini. Garnish with parsley. Bon appétit!
360gChicken Thighs
140gBasmati Rice
1gGround Saffron
0.5unitChickpeas
0.5unitYellow Onion(s)
1unitVegetable Broth Cube(s)
0.5unitFresh Italian Parsley
2unitZucchini(s)
1unitGreek Yogourt 2%
1unitGarlic Clove(s)
4gSpice Mix (turmeric powder,curry powder)
What you need
pans, pot, bowl
871 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
19g
29%
cholesterol
357mg
119%
fiber
8g
32%
protein
89g
saturated
5g
25%
sodium
525mg
22%
sugar
9g
trans
0g