Protein Swap | Goodfood Travels: Lebanon's Chicken Shish Taouk
over Traditional Vermicelli Rice
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Lebanon, where fine noodles toasted in butter and cooked with rice is a favourite side for juicy chicken marinated in garlicky yogurt, and a fresh chopped salad.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 1 Tomato
- 1 Cucumber
- 1g Whole dried parsley
- 160g Basmati rice
- 100g Filini
- 100g Greek yogurt
- 7g White Pepper & Pimenta spices (white pepper, allspice, garlic, nutmeg, cinnamon)
- 30ml Lemon juice
Contains: Milk • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
25 g
Saturated Fat
10 g
Sodium
190 mg
Total Carb
109 g
Sugars
5 g
Protein
57 g
Fibre
6 g
Preparation
Marinate the chicken
- Pat the chicken dry; season with S&P.
- In a medium bowl, combine ⅓ of the yogurt, ⅔ of the garlic and the spices.
- Add the chicken; toss well.
- Set aside to marinate.
Cook the rice
- Meanwhile, in a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the filini and toast, stirring often, 1 to 2 min., until golden brown.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Make the salad & sauce
- Medium-dice the tomato.
- Quarter the cucumber lengthwise; thinly slice crosswise.
- In a second medium bowl, combine the cucumber, tomato, parsley, ½ the lemon juice, a drizzle of oil and S&P.
- In a small bowl, combine the remaining yogurt, garlic and lemon juice, and S&P.
Cook the chicken
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
Plate your dish
- Divide rice, chicken and salad between your plates.
- Serve the sauce on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
