Chicken and Eggplant One Pot Rice

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

cholesterol 119mg

40%

fiber 7g

28%

protein 34g

saturated 2g

10%

sodium 142mg

sugar 17g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg