Indian spiced yogurt-marinated chicken
with rice and a carrot, pepper, cilantro and mint salad
Informations supplémentaires
30 min.
|
695 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the onion and the pepper. Grate the carrot and the garlic. Zest the lime. Chop the herbs.
2. Cook the rice
Bring 1.5 2P | 2 3P cups of water to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes.
3. Marinate the chicken
Put the chicken in a bowl with 1 2P | 1 3P cup of yogurt, spices, garlic, lime zest, salt and pepper. Let marinate.
4. Make the salad
Mix the carrot with the pepper, onion, herbs, lime juice, a drizzle of oil, salt and pepper. Add a splash of vinegar and sugar if desired.
5. Cook the chicken
Heat a drizzle of oil in a pan over medium-high heat. Cook the pieces of chicken 4-5 minutes on each side until the center of the chicken is cooked through.
6. Plate your dish
Serve the chicken with the rice, salad and the rest of yogurt. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
360gChicken Thighs
200gGreek Yogourt 2%
1unitFresh Mint and Cilantro
1unitCarrot(s)
1unitPepper(s)
0.5unitRed Onion(s)
140gJasmine Rice
1unitGarlic Clove(s)
1unitLime
12gSpice Mix (Cumin Powder,Garam Massala Powder,Ginger Powder,)
What you need
pan, pot, bowls
695 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
66g
22%
fat
15g
23%
cholesterol
201mg
67%
fiber
5g
20%
protein
68g
saturated
3g
15%
sodium
158mg
7%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg