Chicken Zhoug


Take a look at our latest recipe from Olly (see @gourmetperformance on Instagram). This recipe is gluten-free (just double-check your sriracha sauce) and can be made dairy/lactose-free as well by substituting the yoghurt for a dairy/lactose-free alternative.


Ingredients

  • 4 small chicken thighs (skinless)

  • 16og white rice (raw weight)

  • 1 handful of green beans

  • 1 tbsp Sriracha sauce

  • 2 tbsp greek yoghurt

  • Pomegranate seeds

  • Large handful of rocket

  • Cucumber

  • Tomato

For the Zhoug:

  • Large bunch of parsley

  • Even larger bunch of coriander

  • 3 cloves of garlic

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • Handful of jalapenos

  • 2 tsp of cumin

  • Pinch of salt and pepper

Method:


1️. Make the Zhoug by placing all of its ingredients into a blender and blitz.


2️. Marinate the chicken thighs with 4 tbsp of the zhoug paste and roast in the oven for 30-35 mins at 200°C.


3️. Rinse the rice in a colander with cold water and place in a pan of 250ml boiling water & a pinch of salt. Put the lid on and leave to cook for 8-10 mins. 1 part rice to 1.5 parts water.


4️. Fry the beans in a pan along with the sriracha sauce on a medium heat until they are at your desired texture.


5️. Stir the rest of the zhoug paste through the cooked rice.


6️. Serve as seen in the photo, with a side salad and a dollop of yoghurt & pomegranate seeds. Enjoy!