Chicken breast (1,000g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Smoked paprika (1 tsp)
Dried oregano (1 tsp)
Ground allspice (1 tsp)
Ground cinnamon (1/2 tsp)
Ground ginger (1/2 tsp)
Ground coriander (2 tsp)
Non-fat Greek yogurt (100g)
Tomato paste (20g)
Garlic (1 clove – grated)
Lemon juice (wedge)
Rice (275g)
Salt (1 tsp)
Ground coriander (1 tsp)
Ground allspice (1/2 tsp)
Ground cinnamon (1/2 tsp)
Garbanzo beans (439g)
Light sour cream (90g)
Garlic (1-2 cloves – grated)
Lemon juice (1/2 lemon)
Salt (pinch)
Parsley (chopped – garnish)
Take the chicken breasts and cut into bite sized pieces. Place those in a mixing bowl, spray with oil, then add all of the listed seasonings – salt, black pepper, dried oregano, allspice, cinnamon, ground coriander, Greek yogurt, tomato paste, grated garlic, and lemon juice. Mix well.
To cook the chicken, add to a cast iron or stainless steel skillet on medium-high heat and let sear until cooked through. We prefer to cook the chicken in batches to avoid overcrowding the pan and allow each piece of chicken to develop color. You can also – traditionally – put the chicken on skewers and grill them. Remove the chicken once cooked and set to the side.
For the rice, add to a sauce pan and season with the listed seasonings – salt, ground coriander, allspice, and cinnamon. Stir and let toast for 1-2 minutes. Then pour in the recommended water and let cook until the rice is done. Once cooked, add in the drained garbanzo beans and mix well.
To prep the sauce, combine the light sour cream, grated garlic, lemon juice, and a pinch of salt and black pepper.
To prep, simply lay down a bed of the rice to the bottom of the containers or plate, then layer on top the grilled chicken. Add the garlic sauce over the top after reheated, and optionally, you can garnish with chopped parsley. Enjoy! 🙂
