Wholesome Chicken & Rice Squash Tahina
Create a wholesome culinary masterpiece with this aromatic Chicken and Rice ensemble, complemented by tender roasted squash and luscious tahina drizzle.
Ingredients for 4 portions
Instructions
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1
Peel and cube the butternut squash. Chop the red onion.
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2
Place the cubed butternut squash in a tray. Add half of the chopped onion, a quarter of black pepper, a quarter of Middle Eastern seasoning, and 1 tablespoon of olive oil.
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3
Bake the tray in the middle rack of the oven at 200°C for 20 - 22 minutes.
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4
Mince the garlic cloves and chop the parsley. Wash the chopped parsley.
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5
In a small pot over medium heat, add 1 tablespoon of oil. Stir in the remaining half of chopped onion and minced garlic cloves for 2 minutes. Add 2 cups of water and 1 teaspoon of salt. Wash and strain the rice, then add it to the pot. Stir, cover, and cook for 20 minutes over low heat.
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6
Sprinkle a quarter teaspoon of black pepper, a quarter teaspoon of salt, and a quarter teaspoon of Middle Eastern seasoning on the chicken breast.
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7
In a pan over medium heat, add 1 tablespoon of oil. Fry both sides of the chicken breast for 3 minutes each. Roast in the oven for 10-12 minutes.
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8
In a small bowl, mix tahina with 3 tablespoons of water. Add lemon juice, plain yogurt, a quarter teaspoon of salt, and a quarter teaspoon of black pepper. Mix well and add 1 teaspoon of olive oil and 1 tablespoon of parsley. Transfer to a small container.
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9
Garnish the cooked rice with slices of roasted chicken breast, baked butternut squash, parsley, and tahina sauce.
