Za'atar spiced chicken
- Salta sprinkle
- Cooking oila drizzle
Yellow rice
- Basmati Rice100 g1 part
- Water150 g1.5 parts
- Chicken bouillon, or pastea spoonful
- Onions, finely diced1/8
- Garlic, minced1-2 cloves
- Turmeric powder5 ga spoonful
Step 1: Make the rice
Add a drizzle of oil to coat the bottom of a pot or pan over medium heat. Add the onion, garlic, and turmeric to for 30 seconds until fragrant but not burnt.
Add the rice and chicken bouillon to the pan with the aromatics and mix. Lightly toast the rice and stir for about 2 minutes until each grain is well coated with seasoning. Add the water, turn up the heat, and cover the pan to bring to a .
Reduce the heat to the lowest setting. Let the rice gently while covered for about 20 minutes or until the water is absorbed and the rice is fully steamed.
Meanwhile, feel free to cook the chicken or prep any toppings (next steps).
When the 20 minutes are up, uncover and taste the rice! Add salt if needed.
Step 1: Make the rice
Za'atar spiced chicken
- Salta sprinkle
- Cooking oila drizzle
Yellow rice
- Basmati Rice100 g1 part
- Water150 g1.5 parts
- Chicken bouillon, or pastea spoonful
- Onions, finely diced1/8
- Garlic, minced1-2 cloves
- Turmeric powder5 ga spoonful
Add a drizzle of oil to coat the bottom of a pot or pan over medium heat. Add the onion, garlic, and turmeric to for 30 seconds until fragrant but not burnt.
Add the rice and chicken bouillon to the pan with the aromatics and mix. Lightly toast the rice and stir for about 2 minutes until each grain is well coated with seasoning. Add the water, turn up the heat, and cover the pan to bring to a .
Reduce the heat to the lowest setting. Let the rice gently while covered for about 20 minutes or until the water is absorbed and the rice is fully steamed.
Meanwhile, feel free to cook the chicken or prep any toppings (next steps).
When the 20 minutes are up, uncover and taste the rice! Add salt if needed.