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Crispy Falafel and Chicken on Jewelled Pilaf
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Crispy Falafel and Chicken on Jewelled Pilaf

Crispy Falafel and Chicken on Jewelled Pilaf

with Cilantro-Yogurt Sauce

Crispy falafel and hearty chicken sit atop an aromatic pilaf delicately flavoured with Moroccan spices and naturally sweetened with raisins. The tomato and spring mix side salad adds a refreshing bite!

Tags:
Quick
Allergens:
Milk
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

8 piece

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 piece

Lemon

113 g

Baby Tomatoes

56 g

Spring Mix

1 piece

Shallot

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

310 g

Chicken Breast Tenders

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories970 kcal
Fat38 g
Saturated Fat9 g
Carbohydrate111 g
Sugar22 g
Dietary Fiber12 g
Protein54 g
Cholesterol132 mg
Sodium1870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Zester
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Whisk
Medium Bowl

Instructions

Start pilaf
1

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.

Cook pilaf and finish prep
2

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.Finely chop cilantro. Zest, then juice half the lemon (whole lemon for 4 ppl).Halve tomatoes.

Cook chicken and crisp falafel
3

Pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.** Transfer to a plate. Heat the same pan over medium.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.

Make cilantro-yogurt sauce
4

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.

Make salad
5

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 spring mix, then toss to combine.

Finish and serve
6

Fluff pilaf with a fork, then season with salt and pepper, to taste. Divide pilaf and salad between plates. Top with falafel and chicken. Sprinkle remaining cilantro over top.Dollop cilantro-yogurt sauce over top.

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