Menu
RECIPES
| Calories | 124,6 Kcal |
| Fat | 5,42 g |
| of which saturated fat | 1,75 g |
| Carbohydrates | 7,38 g |
| of which sugar | 1,64 g |
| Proteins | 11,1 g |
| Salt | 0,01 g |
| Calories | 124,6 Kcal |
| Fat | 5,42 g |
| of which saturated fat | 1,75 g |
| Carbohydrates | 7,38 g |
| of which sugar | 1,64 g |
| Proteins | 11,1 g |
| Salt | 0,01 g |
Wash and thinly slice cucumber into rondele. You can use a slicer/mandoline or a knife. Put rice, water, and a pinch of salt in a pot (2 cups of water for every cup of rice). Peel and thinly slice red onion. Mix chicken strips with spice mix and juice from half of the lemon. Add cayenne pepper to taste (spicy). Place cucumber on a plate and pat dry with paper towels to remove any remaining liquid. Serve chicken with rice and cucumber salad. Wash and thinly slice cucumber into rondele. You can use a slicer/mandoline or a knife. Put rice, water, and a pinch of salt in a pot (2 cups of water for every cup of rice). Peel and thinly slice red onion. Mix chicken strips with spice mix and juice from half of the lemon. Add cayenne pepper to taste (spicy). Place cucumber on a plate and pat dry with paper towels to remove any remaining liquid. Serve chicken with rice and cucumber salad. Cooking step by step
The cucumber:
Place cucumber in a colander and sprinkle with about a teaspoon of salt. Massage the cucumber with the salt.
Allow it to marinate in the colander to release liquid. 
The rice:
Bring it to a boil, then reduce the heat to a minimum.
Let simmer covered for 15 minutes or until the rice has absorbed the water. 
Mise en place:
Chop coriander (including the stems).
Cut lemon in half.
Cut chicken into thin strips. 
The chicken:
Heat a dash of oil in a frying pan over medium heat.
Fry chicken strips until fully cooked.
Set aside. 
The cucumber salad:
In a bowl, combine yogurt, juice from the remaining lemon, fresh coriander, ground coriander, and a dash of olive oil. Season with salt and pepper and mix. Add cucumber and red onion to taste (approximately 1/4 onion for each cucumber in your kit). 
Your meal:
Cooking
step by stepThe cucumber:
Place cucumber in a colander and sprinkle with about a teaspoon of salt. Massage the cucumber with the salt.
Allow it to marinate in the colander to release liquid. 
The rice:
Bring it to a boil, then reduce the heat to a minimum.
Let simmer covered for 15 minutes or until the rice has absorbed the water. Mise en place:
Chop coriander (including the stems).
Cut lemon in half.
Cut chicken into thin strips. The chicken:
Heat a dash of oil in a frying pan over medium heat.
Fry chicken strips until fully cooked.
Set aside. The cucumber salad:
In a bowl, combine yogurt, juice from the remaining lemon, fresh coriander, ground coriander, and a dash of olive oil. Season with salt and pepper and mix. Add cucumber and red onion to taste (approximately 1/4 onion for each cucumber in your kit). Your meal:
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