Thank you Andy Cooks!
This one was adapted from Andy Cook’s Rice Cooker Chicken Za’atar recipe.
The original recipe is one pot, throw everything into the rice cooker and let it go.
Perfect for a single portion or double portion depending on how big your rice cooker is.
I ended up meal prepping it instead and making a big batch so I cooked the rice and chicken separately (as per the recipe below).
I’ll keep the recipe to one portion so you can also do the rice cooker version. Otherwise follow suit and add this to your meal prep rotation using multiples of the recipe. I find 4-6 portions is perfect!
INGREDIENTS:
50g basmati rice
10g raisins
10g sliced almonds
Rice spices
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp cinnamon
160g chicken thigh, fat removed
½ tsp smoked paprika
½ tsp garam masala
1 tsp parsley, chopped
¼ lemon, juice
1 tsp olive oil
1-2 tbsp parsley, chopped
1-2 tbsp mint, chopped
¾ lemon, juice & zest
50g high protein yoghurt
METHOD
Pre-heat the oven to 200 degrees. Place chicken into a baking tray and mix with the marinade. Season with salt and pepper and allow to sit while the oven is heating.
Wash & drain the rice. Place a pot over low heat add the cumin seeds and toast for 2-3 minutes. Add the remaining rice spices and lightly toast for an extra 30-60 seconds. Then add the washed rice to the pot along with the raisins and almonds, turn the heat up to high and give a give stir.
Add water 1.5x the amount of rice used, place a lid on top and bring to the boil. Once most of the water has evaporated, turn the heat off and allow to steam for 10-15minutes.
While the rice is steaming place the chicken into the oven and cooked for 15-20minutes, or until chicken is fully cooked through.
After 10-15 minutes, remove the lid from the rice pot and fluff the rice with a fork or spatula. Add the herbs (reserving a tsp of mint for the sauce), juice and zest from half a lemon, and mix through. Allow to sit for 5minutes with the lid off before plating.
To make the sauce, spoon the yoghurt into a small bowl. Add the mint and juice & zesty from the last quarter of the lemon. Season with salt and pepper and give it a good mix.
Once cooked, remove the chicken from the oven. Spoon the rice onto a plate and add the chicken on top.
Serve with the mint yoghurt, mix, and enjoy!
Note: If using the rice cooker, marinate the chicken using the same method. Add the rice, raisins, almonds, and rice spices to the rice cooker along with the same amount of water. Add the chicken on top. Turn the rice cooker on and let it do its thing! Easy as that!
Serves 1
Nutritional Information: per serve
Calories: 550kcal
Protein: 45g
Fat: 18g
Carbohydrate: 54g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE