Poulet rôti aux épices shawarma
avec freekeh, salade de tomates aux herbes et sauce ail-citron
Cette recette de poulet épicé rassemble toutes les saveurs prisées de la Méditerranée. Notre mélange d’épices shawarma la rend aussi savoureuse que le resto, mais bien plus saine!
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.
Ingrédients
2 pièce(s)
Poitrines de poulet
170 g
Patates douces
½ tasse(s)
Freekeh
(Contient Gluten)
1 pièce(s)
Concentré de bouillon de poulet
113 g
Tomates raisins
1 cs
Épices shawarma
(Contient Sulfites)
1 pièce(s)
Citron
2 cs
Mayonnaise
(Contient Oeuf, Sulfites, Moutarde)
3 g
Ail
7 g
Persil
7 g
Coriandre
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Combine freekeh, broth concentrate and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until freekeh is tender, 25-28 min.
Cut sweet potato into 1/2-inch pieces. Arrange the sweet potatoes on a baking sheet. Toss with 1 tbsp oil (dbl for 4 ppl) and half the shawarma spice blend. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min. (NOTE: You will be adding the chicken to the baking sheet halfway through cooking.)
Pat the chicken dry with paper towels, then season with salt and pepper. Sprinkle remaining shawarma spice blend all over the chicken. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. (NOTE: Cook in batches for 4 ppl.) Transfer to the baking sheet with the sweet potatoes. Bake in the middle of the oven, until the chicken is cooked through, 10-12 min.**
Halve the tomatoes. Roughly chop the parsley and cilantro. Zest, then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate the garlic. Whisk together mayo, half the lemon juice and 1/4 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper. Set aside.
Drain any excess water from the freekeh and return to the same pot. Stir the sweet potatoes, lemon zest, half the parsley and half the cilantro into the freekeh. Whisk together the remaining lemon juice and 1 tbsp oil (dbl for 4 ppl) in a medium bowl. Add the tomatoes, remaining cilantro and remaining parsley. Season with salt and pepper. Stir to combine.
Thinly slice the chicken. Divide the freekeh between plates. Top with chicken and tomato-herb salad. Drizzle over the lemon-garlic toum.