Take a look at our latest recipe from Olly (see @gourmetperformance on Instagram). This recipe is gluten-free (just double-check your sriracha sauce) and can be made dairy/lactose-free as well by substituting the yoghurt for a dairy/lactose-free alternative.
Ingredients
4 small chicken thighs (skinless)
16og white rice (raw weight)
1 handful of green beans
1 tbsp Sriracha sauce
2 tbsp greek yoghurt
Pomegranate seeds
Large handful of rocket
Cucumber
Tomato
For the Zhoug:
Large bunch of parsley
Even larger bunch of coriander
3 cloves of garlic
2 tbsp olive oil
Juice of 1 lemon
Handful of jalapenos
2 tsp of cumin
Pinch of salt and pepper
Method:
1️. Make the Zhoug by placing all of its ingredients into a blender and blitz.
2️. Marinate the chicken thighs with 4 tbsp of the zhoug paste and roast in the oven for 30-35 mins at 200°C.
3️. Rinse the rice in a colander with cold water and place in a pan of 250ml boiling water & a pinch of salt. Put the lid on and leave to cook for 8-10 mins. 1 part rice to 1.5 parts water.
4️. Fry the beans in a pan along with the sriracha sauce on a medium heat until they are at your desired texture.
5️. Stir the rest of the zhoug paste through the cooked rice.
6️. Serve as seen in the photo, with a side salad and a dollop of yoghurt & pomegranate seeds. Enjoy!
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