John Myers
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Lebanese Chicken and Salad
The perfect lebanese chicken and salad recipe with a picture and simple step-by-step instructions.
For the chicken:
- 5 Pc. Chicken legs
- 300 g Basmati rice
- 750 g Greek yogurt 10% fat
- 250 g Peanut butter
- 4 Pc. Garlic cloves
- Salt
- Pepper
- Verbena
For the salad:
- 200 g Pick salad
- 3 tbsp Sunflower seeds
- 4 tbsp Olive oil
- 1 tsp Born mustard
- 2 tsp Mirabelle jam
- Lemon juice
- 1 tbsp Water cold
Chicken:
- Wash the chicken legs, place in a large saucepan with salted water and simmer over medium heat for about 45 minutes. In the meantime, cook the basmati rice as indicated on the rice package.
- Put the yoghurt in a large bowl, season well with peanut butter, salt and pepper and then press the garlic cloves through a garlic press, add to the yoghurt mixture and stir everything well.
- Now separate the cooled meat from the bones and cut into small pieces and mix the cooked rice with a third of the yoghurt mixture.
- To layer the ingredients, you can use a large baking dish or 5 small ones. The bottom layer forms half of the rice yoghurt mixture, then half of the meat is spread over it and a smooth layer of peanut yoghurt is placed on top.
- Then comes rice, meat and yogurt again, so that there are a total of 6 layers in the baking dish. The oven is now preheated to 170 ° top / bottom heat.
- Put the baking dish with a roasting thermometer in the middle of the oven and when the core temperature shows 70 ° and the yoghurt layer has a very light caramel color, the Lebanese chicken is ready.
- Now decorate with verbena.
Salad:
- Wash and clean the lettuce and lightly toast the sunflower seeds in the pan without any fat.
- For the dressing, mix olive oil, mustard, water, jam and lemon into a vinaigrette and mix well with the salad.
- Now fill the salad into 5 salad bowls and sprinkle the sunflower seeds over them.
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