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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking
What you'll need
Oil | Salt | Black pepper | Cooking pot | Measuring jug | Chopping board | Knife | Bowl
Cooking Instructions
Ingredients
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Step 5 : Final Touches
Gradually add the yogurt sauce to the chicken, stirring on a simmer for 3-6 minutes until thickened; incorporate mint leaves.
30 g Vermicelli Rice
150 g Basmati Rice
400 ml Water
320 g Chicken Breast Cubes
60 g Pearl Onion
7 g Garlic
7 g Mint Leaves
120 g Fresh Lemon
2 g Arabic Spice
0 g Cloves
180 ml Home Made Vegetable Stock
150 g Yoghurt Full Fat
6 g Corn Starch
Allergens
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Step 1 : Cook the Rice
Rinse rice until water runs clear. Toast vermicelli in oil until golden, mix in rice, add water, boil briefly, then simmer covered on low for 12 minutes.
Nutritional Information
Energy (kJ/kcal)
587
Protein (g)
47
Carbohydrates (g)
86
Fibers (g)
5
Sugar
6
Fats (g)
10
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Sauté the Chicken
In a pan with olive oil over medium heat, season and cook chicken until golden, add onions and garlic, then Arabic spice and half the vegetable stock, simmering for 5-7 minutes.
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Step 2 : Prep the Ingredients
Peel and finely chop the garlic. Peel the pearl onion. Separately, pick and finely chop the mint leaves.
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Step 4 : Make the Sauce
Mix remaining vegetable stock, yogurt, lemon juice, and cornstarch into a smooth sauce.
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Step 6 : Serve and Enjoy!
Serve rice on a plate, with yogurt chicken alongside, garnished with additional mint if desired.
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