Crispy Falafel and Chicken Breasts on Jewelled Pilaf
with Cilantro-Yogurt Sauce
Crispy falafel and juicy chicken sit atop an aromatic pilaf delicately flavoured with Mediterranean spices and naturally sweetened with raisins. The tomato-cucumber side salad adds a refreshing bite and a cooling cucumber raita is the perfect dipper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
8 unit(s)
Falafel
1 tbsp
Moroccan Spice Blend
¾ cup
Basmati Rice
28 g
Sultana Raisins
56 g
Green Peas
45 mL
Yogurt Sauce
(Contains Milk)
7 g
Cilantro
½ unit(s)
Lemon
113 g
Baby Tomatoes
66 g
Mini Cucumber
1 unit(s)
Shallot
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a medium pot over medium heat.Meanwhile, peel, then cut shallot into 1/4-inch half-moons.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.Add shallots. Cook, stirring occasionally, until shallots soften slightly, 2-3 min.Sprinkle Moroccan Spice Blend over the pot. Cook, stirring often, until fragrant, 30 sec.Add rice, peas, raisins, stock powder, 1/4 tsp (1/2 tsp) salt and 1 1/3 cups (2 2/3 cups) water. Bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 13-15 min.Remove from heat. Set aside, still covered.Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.Finely chop cilantro. Zest, then juice half the lemon (whole lemon for 4 ppl).Halve tomatoes.
Pat chicken dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**Meanwhile, heat a large non-stick pan over medium heat.When hot, add 1 tbsp oil, then falafel. (TIP: Add another 1/2 tbsp oil to the pan after flipping falafel, if the pan is dry.) (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)Pan-fry until golden-brown, 4-5 min per side.
Meanwhile, add yogurt sauce, half the cilantro and 1 tsp (2 tsp) lemon zest to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Add 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) oil in a medium bowl. Season with salt and pepper, to taste, then whisk to combine.Add tomatoes and cucumber rounds, then toss to combine.
Slice chicken. Fluff pilaf with a fork, then season with salt and pepper, to taste. Divide pilaf and salad between plates. Top with falafel. Sprinkle remaining cilantro over top.Dollop cilantro-yogurt sauce over top.Top with chicken.
