Poulet aux figues à la harissa et riz au haloumi doré
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Poulet aux figues à la harissa et riz au haloumi doré

Poulet aux figues à la harissa et riz au haloumi doré

avec salade du jardin

L'harissa fumée et la tartinade de figues sucrées se marient pour exalter les papilles de ce souper de poulet. Le haloumi croustillant ajoute une saveur supplémentaire, tandis que le riz doré aux herbes constitue la base parfaite de cette aventure épicurienne!

étiquettes:
Nouveau
Allergènes:
Lait
Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation40 minutes
Temps de cuisson12 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

1 pièce(s)

Haloumi

(Contient Lait)

¾ tasse(s)

Riz basmati

1 pièce(s)

Oignon rouge

1 pièce(s)

Mini concombres

56 g

Mélange printanier

7 g

Persil

2 cs

Tartinade de figues

(Peut contenir Soya, Crustacés, Lait, Sésame, Poisson, Sulfites, Blé, Moutarde, Oeuf)

1 cs

Vinaigre de vin rouge

(Contient Sulfites)

1 cs

Mélange d'épices façon harissa

(Peut contenir Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf)

1.5 cc

Mélange d'épices cumin-curcuma

(Peut contenir Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)

2 pièce(s)

Concentré de bouillon de poulet

Pas inclus dans votre livraison

2 cs

Beurre non salé*

(Contient Lait)

¼ cc

Sucre*

3 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)1170 kcal
Graisses61 g
dont saturés28 g
Glucides86 g
dont sucres9 g
Fibres5 g
Protéines68 g
Cholestérol295 mg
Sel2090 mg
Gras Trans1 g
Potassium1150 mg
Calcium750 mg
Fer5.5 mg

Ustensiles

Casserole moyenne
Cuillères à mesurer
Verre doseur
Grand bol
Papier sulfurisé
Plaque de cuisson
Grande poêle antiadhésive
Bol à mélanger, moyen
Petit bol
Passoire

Instructions

Start rice
1
  • Peel, then cut onion into 1/4-inch pieces.
  • Heat a medium pot over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, 1tbsp (2 tbsp) butter and three-quarters of the onions. Cook, stirring often, until softened, 2-3 min.
  • Add rice and Cumin-Turmeric Spice Blend. Stir to coat.
  • Add 1 1/4 cups (2 1/2 cups) water and half the broth concentrate. Bring to a boil over high heat.
Cook rice and prep
2
  • Once boiling, reduce heat to low. Cover and cook rice until tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • While rice cooks, finely chop remaining onion.
  • Thinly slice cucumber.
  • Roughly chop parsley.
  • Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
  • Add cucumber and remaining onions. Toss to coat. Set aside.
Sear chicken
3
  • Pat chicken dry with paper towels.
  • Combine chicken, Harissa Spice blend and 1/2 tbsp (1 tbsp) oil in a medium bowl. Season with salt and pepper, then toss to coat.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
  • Transfer chicken to a parchment-lined baking sheet. Spread half the fig spread over top.
Finish chicken and make fig sauce
4
  • Roast chicken in the middle of the oven until cooked through, 12-14 min.**
  • Remove pan from heat. Add remaining vinegar, remaining fig spread, remaining broth concentrate, 1/3 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Return pan to heat. Cook, stirring often, until sauce is glossy and slightly thickened, 1-2 min. Transfer sauce to a small bowl. Cover to keep warm.
  • Carefully rinse out the pan.
Sear halloumi
5
  • Cut halloumi into 1/4-inch-thick slices.
  • Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
  • Reheat the same pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. Cook until golden-brown, 2-3 min per side.
  • Transfer halloumi to a cutting board, then cut into 1/4-inch pieces.
Finish and serve
6
  • Fluff rice with a fork, then stir in halloumi and half the parsley.
  • Add spring mix to the bowl with cucumber and onions. Toss to coat.
  • Thinly slice chicken.
  • Divide rice and salad between plates.
  • Top rice with chicken. Spoon fig sauce over top.
  • Sprinkle remaining parsley over top.