Turkish-Spiced Double Chicken
with Pickled Cabbage and Garlic Toum Sauce
No need for a pita in this tasty Turkish salad. Juicy chicken bites are tossed in Turkish spices and rest atop fresh peas with crunchy pickled red cabbage. Enjoy with a rendition of garlic toum sauce!
Ingredients: Chicken breast • Basmati rice • Red cabbage • Green peas • Lemon • Yellow onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Turkish spice blend (paprika powder, spices, onion powder, garlic powder, salt, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
2 unit(s)
Garlic, cloves
56 g
Yellow Onion, chopped
1 tbsp
Turkish Spice Blend
(Contains Sulphites May contain Sulphites, Milk, Tree nuts, Wheat, Mustard, Triticale, Peanuts, Soy, Sesame)
113 g
Red Cabbage, shredded
1 unit(s)
Lemon
7 g
Parsley
113 g
Green Peas
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and broth concentrate to a medium pot. Cover and bring to a boil.
- Meanwhile, roughly chop parsley.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Add rice and peas to the pot of boiling water and reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
- Meanwhile, combine mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic in a small bowl. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add cabbage, vinegar, 2 tbsp (1/4 cup) water and 1 tsp (2 tsp) sugar. Season with salt.
- Cook, stirring occasionally, until sugar dissolves and most of the liquid is absorbed, 1-2 min.
- Remove pan from heat. Transfer cabbage, including liquid, to a medium bowl. Set aside in the fridge to cool.
- Carefully wipe the pan clean.
- Pat chicken dry with paper towels, then cut crosswise into 1-inch pieces.
- Add chicken, onions, Turkish Spice Blend, remaining garlic and 1 tbsp (2 tbsp) oil to a large bowl. Toss to combine.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, stirring occasionally, until browned and cooked through, 5-6 min.** Season with salt and pepper.
- Meanwhile, add half the parsley to the bowl with pickled cabbage. Toss to combine.
- Fluff rice with a fork, then stir in lemon zest and remaining lemon juice. Season with salt and pepper, to taste.
- Divide rice between plates, then top with pickled cabbage and Turkish-spiced chicken.
- Drizzle any remaining sauce from the pan over top.
- Sprinkle with remaining parsley and dollop garlic toum sauce over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted for double chicken, cook it in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, using 1/2 tbsp more oil per batch, if necessary.