Persian Chicken

This dish comes from one of my favourite cuisines: Persian cuisine! It features tender chicken thigh fillet (Beter Leven 2 stars) marinated in pomegranate molasses and za'atar. Served with carrot hummus and a rich warm salad with roasted vegetables and freekeh. Freekeh is a young green wheat variety from the Middle East. It is harvested while still unripe and roasted on-site, giving this grain a smoky and nutty flavour. Definitely worth trying :)

Persian Chicken

Chicken thigh fillet (Beter Leven 2 stars), aubergine, carrot, yellow beet, garlic, sweet potato, lemon, lemon [sulphites], fresh dill, mint, parsley, preserved lemon, kalamata olives, chickpeas, smoked paprika, cumin seeds, sumac, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), za'atar (sesame, oregano, mint, sumac, turmeric, salt) [sesame seeds], homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), raisins [sulphites], yoghurt [lactose, milk], freekeh (green wheat), pearlbarley, pomegranate molasses, tahini (sesame paste) [sesame seeds], tomato purée, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd, sesamzaad, sulfiet.

MicrowaveMarleen's choice

Heat the chicken with the freekeh salad loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the carrot hummus (cold).

Oven — 200°C, 15-30 min

Preheat the chicken with the freekeh salad covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the carrot hummus (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy149,07 kcal

Fat5,73 g

of which saturated1,13 g

Carbohydrates14,3 g

Dietary fibre3,15 g

Protein8,44 g

Salt0,51 g

Average weight: 540 g

On the menu in 2 weeks

Wednesday 28 October

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