Seasoned rice and chicken stuffed in tender roasted Zucchini make this dish a healthy and delicious dinner choice.
|LEBANESE SEVEN SPICE:|
|1 tbsp||(15 mL) Black pepper|
|1 tbsp||(15 mL) Cinnamon|
|1 tbsp||(15 mL) Allspice|
|1 tbsp||(15 mL) Clove|
|1 tbsp||(15 mL) Nutmeg|
|1 tbsp||(15 mL) Ground fenugreek|
|1 tbsp||(15 mL) Dry ginger|
|STUFFED ZUCCHINI WITH CILANTRO YOGURT SAUCE:|
|6||Small-medium size zucchini, halved lengthwise Salt and pepper|
|2 tbsp||(30 mL) Olive oil, divided|
|1||(454 g) Package Maple Leaf Prime® Lean Ground Chicken|
|2||Cloves garlic, minced|
|.25 tsp||(1 mL) Cinnamon|
|1 tsp||(5 mL) Lebanese seven-spice (recipe above)|
|2 tbsp||(30 mL) Tahini|
|1 cup||(250 mL) Vegetable or chicken broth|
|.5 cup||(125 mL) Basmati rice, rinsed|
|2 tbsp||(30 mL) Chopped fresh cilantro|
|2 tsp||(10 mL) Fresh lemon juice|
|1 cup||(150 mL) Plain yogurt|
|1||Lime, juiced and zested|
|4 tbsp||(60 mL) Pine nuts, toasted|
|Salt and pepper|
LEBANESE SEVEN SPICE:
Mix all ingredients until completely blended and store in an airtight container.
STUFFED ZUCCHINI WITH CILANTRO YOGURT SAUCE:
PREHEAT oven to 400°F (200°C).
BRUSH zucchini halves with 1 tbsp (15 mL) olive oil, season with salt and pepper and place on a baking tray. Roast in preheated oven for 15 minutes or until tender. Remove from oven and when cool enough to handle scoop out the center and discard. Cover and set aside.
HEAT remaining oil in a large skillet. Add chicken and cook, breaking up with the back of a wooden spoon for 6-8 minutes or until browned. Add garlic, cinnamon, Lebanese seven-spice and tahini. Cook for another 2 minutes.
HEAT broth to a boil in a medium saucepan. Add rice, cover with lid and simmer over low heat for about 15 minutes or until all the broth has been absorbed and rice is tender. Add rice to the chicken mixture, season with salt and pepper and stir to combine.
DIVIDE chicken mixture between the zucchini halves. Drizzle with olive oil and return to the oven for 10-15 minutes.
MIX together cilantro, lemon juice, yogurt, lime juice and zest. Sprinkle in toasted pine nuts and season with salt and pepper. Serve alongside the stuffed zucchini.
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