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Coconut Rice And Chicken With Smashed Cucumber Salad

Coconut Rice And Chicken With Smashed Cucumber Salad

Ingredients for One

  1. 150 grams free range chicken breast fillets
  2. 0.5 cup jasmine rice
  3. 100 ml coconut milk
  4. 1 zucchini
  5. 0.5 Lebanese cucumber
  6. 1 tbsp sesame seeds
  7. 0.5 spring onion
  8. 100 ml water (for rice)
  9. 1 Tabasco sauce (optional)
  10. 0.5 tbsp soy sauce - PANTRY ITEM
  11. 0.5 tbsp honey or brown sugar - PANTRY ITEM
  12. 0.25 balsamic (or other) vinegar - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range chicken breast fillets
  2. 1 cup jasmine rice
  3. 200 ml coconut milk
  4. 1 zucchini
  5. 1 Lebanese cucumber
  6. 2 tbsp sesame seeds
  7. 1 spring onion
  8. 200 ml water (for rice)
  9. 2 Tabasco sauce (optional)
  10. 1 tbsp soy sauce - PANTRY ITEM
  11. 1 tbsp honey or brown sugar - PANTRY ITEM
  12. 0.5 balsamic (or other) vinegar - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range chicken breast fillets
  2. 2 cup jasmine rice
  3. 400 ml coconut milk
  4. 1 zucchini
  5. 2 Lebanese cucumber
  6. 4 tbsp sesame seeds
  7. 2 spring onion
  8. 400 ml water (for rice)
  9. 4 Tabasco sauce (optional)
  10. 2 tbsp soy sauce - PANTRY ITEM
  11. 2 tbsp honey or brown sugar - PANTRY ITEM
  12. 1 balsamic (or other) vinegar - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range chicken breast fillets
  2. 3 cup jasmine rice
  3. 600 ml coconut milk
  4. 2 zucchini
  5. 3 Lebanese cucumber
  6. 6 tbsp sesame seeds
  7. 3 spring onion
  8. 600 ml water (for rice)
  9. 6 Tabasco sauce (optional)
  10. 3 tbsp soy sauce - PANTRY ITEM
  11. 3 tbsp honey or brown sugar - PANTRY ITEM
  12. 1.5 balsamic (or other) vinegar - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

Prep:

  1. rinse rice well under cold water
  2. wash and slice zucchini
  3. wash and smash cucumber and cut into pieces
  4. wash and chop coriander

Method:

  1. In a pot, combine rice, coconut milk, water, and a pinch of sugar. Bring to a boil, then reduce to low heat, cover, and cook for 12-14 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
  2. In a small bowl, mix soy sauce, honey or brown sugar, and a pinch of salt and pepper. Rub this marinade over the chicken breasts.
  3. Heat olive oil in a skillet over medium heat. Add the marinated chicken and cook for about 5-6 minutes per side, until fully cooked and browned. Slice thinly after resting for a couple of minutes.
  4. In the same pan, add a little more olive oil if needed. Add zucchini slices, season with salt and pepper, and cook for 3-4 minutes until lightly browned and tender. Sprinkle with sesame seeds and stir for another 1-2 minutes. Remove from heat.
  5. Toss the smashed cucumber with vinegar, salt, pepper, and a few drops of Tabasco sauce (if desired). Garnish with coriander.
  6. Divide the coconut rice between two plates. Top with sliced chicken, sautéed zucchini, and cucumber salad.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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