This is a really hearty, healthy dish that’s so full of flavour, I just can’t get enough of it! If you’re vegan, just skip the chicken and replace the yoghurt with a non-dairy version. What’s more, if you have leftovers, you can mash it together to make vegan burgers the next day. Enjoy!
Serves 2 to 4
- ½ cup uncooked green lentils
- ½ cup uncooked red rice
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- ½ cup parsley, chopped
- 1 tbsp olive oil
- Juice of one lemon
- ½ tbsp cumin
- 1 tsp coriander
- ¼ tsp cayenne pepper powder
- 1 pot Greek yoghurt
- 2 tbsp apple cider vinegar
- 2 tbsp tahini paste
- Salt, pepper and various other spices you prefer
- Oil for pan frying
- Marinate the chicken breast in the yoghurt and apple cider. Season with salt, pepper and spices of your choice and set aside.
- Boil the green lentils and the red rice in water with a little salt. Drain the water when the lentils and the rice are cooked.
- In a pan, add oil and sauté the onions and 3 cloves of minced garlic. Add the chicken and pan-fry until cooked. Don’t overcook the chicken breast.
- Remove the chicken and set aside. In the same pan, add a bit of oil again and add the cooked lentils and rice. Season with salt, pepper, cumin, coriander, various other spices (I use cayenne, pili pili, ginger powder, mixed pepper), and juice of half a lemon. Add half of the chopped fresh parsley. Keep in pan until cooked.
- In a small bowl, mix the tahini paste with fresh minced garlic clove and juice of half a lemon.
- In a plate, put some lentil rice mixture. Add a layer of tahini sauce mixture. Slice the chicken breast lay on top of the sauce. Sprinkle with remaining fresh parsley.