Indian-Inspired Chicken and Chickpea and Rice Pilaf
with Yogurt Sauce
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chicken breast • Coconut milk (coconut extract, water) • Roma tomato • Basmati rice • Red onion • Spinach • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Coconut Milk
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
¾ cup
Basmati Rice
(May contain traces of: Wheat, Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Sulphites, Soy)
2 unit(s)
Tomato
56 g
Baby Spinach
7 g
Cilantro
1 unit(s)
Red Onion
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
3 tbsp
Yogurt Sauce
(Contains: Milk)
15 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Milk, Mustard, Peanuts, Tree nuts, Sesame)
9 g
Indian Spice Mix
(Contains: Mustard May contain traces of: Wheat, Milk, Peanuts, Tree nuts, Sesame, Sulphites, Soy)
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water, half the stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is almost tender and water is absorbed. Remove from heat. Set aside, still covered. (NOTE: Rice will finish cooking and become fully tender in step 5.)
- While rice cooks, peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Cut tomatoes into 1/4-inch pieces, then season with salt and pepper.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- Using a strainer, drain and rinse chickpeas.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 4-6 min, stirring often, until softened and golden.
- Add 1 tbsp (2 tbsp) butter, chickpeas, Indian Spice Mix, ginger-garlic puree and half the tomatoes. Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
- While chickpeas cook, fluff rice with a fork.
- To the chickpea mixture, add coconut milk and remaining stock powder. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Add rice and spinach. Season with salt and pepper. Stir to combine.
- Cover and cook for 3-4 min, until liquid has absorbed and rice is tender.
- Divide pilaf between bowls.
- Thinly slice chicken. Top bowls with chicken.
- Drizzle yogurt sauce over top.
- Sprinkle remaining tomatoes and cilantro over top.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top bowls with chicken.
