Middle-eastern Spiced chicken with rice and middle-eastern salad. If you want to create a Middle Eastern Menu, try your hand at an Arabian Feast! Or have a browse of all my Middle Eastern recipes - it's one of my favourite cuisines, I love the punchy flavours. I make this salad without the chickpeas as a side for full flavoured mains, such as Chicken Shawarma, Lamb Shawarma and Koftas.

It's a fragrant aromatic spiced rice (but not spicy) combined with sweet crunchy onion. Add blood boosting nutrition to the classic Macaroni Salad side dish this Memorial Day, with beets! Quick and Easy Cilantro Lime Rice.. You can cook Middle-eastern Spiced chicken with rice and middle-eastern salad using 18 ingredients and 12 steps. Here is how you cook it.

Ingredients of Middle-eastern Spiced chicken with rice and middle-eastern salad

1. It's 2 cup of par-boiled rice.
2. You need 3 cup of romaine lettuce.
3. Prepare 1/2 of red onion.
4. Prepare 1 of tomato.
5. You need 1 large of cucumber.
6. It's 1 bunch of cilantro.
7. Prepare 1 stick of butter.
8. Prepare 1/4 cup of slivered almonds.
9. Prepare 1 pinch of salt.
10. It's 2 tsp of cumin.
11. You need 2 tsp of ground coriander.
12. It's 2 tsp of paprika.
13. It's 2 tsp of ground black pepper.
14. Prepare 2 of lemon for juice and zest.
15. It's 1 lb of sliced thin chicken breast.
16. Prepare 1 of half bulb garlic peeled and mashed into a paste.
17. Prepare 1/4 cup of olive oil.
18. You need 1 cup of plain white yogurt.

This tasty chicken is marinated in Middle Eastern spices and then grilled on a charcoal grill, leaving the. Middle Eastern Chicken & Rice Salad with Tahini Dill Dressing A key ingredient in many Middle Eastern salads, mint gives this recipe a wonderful freshness. Simply seasoned chicken bumps up the protein content, making this a filling main dish. Using leftover cooked rice speeds up dinner prep — just make extra the night before.

Middle-eastern Spiced chicken with rice and middle-eastern salad step by step

1. Put four cups of water and half a stick of butter on med-high heat for the rice..
2. For Salad: slice and dice romaine lettuce, cucumber, red onion, and tomato and put it all together in your salad bowl.
3. In a seperate small bowl: squeeze half a lemon, add a half tsp of the garlic paste, a pinch of salt and black pepper (to your taste). Grab a whisk, start whisking while slowly adding a stream of olive oil, making a simple lemon-olive oil dressing.
4. Pour your delicious homeade dressing onto your salad, and toss! Put your salad bowl in the fridge to chill while you cook the rest of your meal!.
5. Marinate your chicken breast in the plain white yogurt and the juice of half a lemon. You can marinate for as little as 30min. Yogurt is an EXCELLENT and QUICK way to tenderize meat..
6. By now your water for the rice has started to boil, add in your two cups of par-boiled rice. Once the water has been brought up to a boil again, stir once, cover, and turn heat down to low. LEAVE IT ALONE FOR THE NEXT 15MIN!.
7. Grab a saute pan big enough for your thinly sliced chicken breast. Pour a drizzle of olive oil and a tsp of butter (to encourage browning) and wait until the oil is hot enough to sizzle a drop of water..
8. Add in your chicken breast, turn heat to MED, and let chicken saute..
9. Add your paprika, cumin, coriander, some garlic paste, salt and ground black pepper to the top of the cooking chicken breast. When the bottom of the chicken is nice and brown, turn over and add your spices to that side!.
10. After giving your rice about 15min to cook, while chicken is cooking (multi-task!), turn heat off on rice and pour it into a serving bowl. Take a fork and fluff. Add your slivered almonds and some chopped cilantro and mix. You now have a delicious bowl of butter rice with slivered almonds. Yum!.
11. After chicken is nicely cooked and browned on both sides, put chicken on serving dish..
12. Eat everything together, or serve with some warmed pita bread to convert your platter into a delicious sandwich! Enjoy!.

Add chicken stock and middle eastern spice blend, stir to combine thoroughly. Season both sides of chicken thighs generously with salt and pepper. Place them atop rice and vegetable mixture and cover dutch oven with lid. In this vibrant salad, brown rice is tossed with roasted carrots and chickpeas spiced with za'atar—a traditional Middle Eastern blend. Spooned over the top of our salad and simple seared chicken, a creamy tahini-garlic dressing ties it all together.