Lebanese Chicken and Salad

Summary

Prep Time	1 hr
Cook Time	1 hr 30 mins
Total Time	2 hrs 30 mins
Course	Salad
Cuisine	European
Servings (Default: 5)

Ingredients

Ingredients for the chicken:

Ingredients for the salad:

Instructions

Wash the chicken legs, place in a large saucepan with salted water and simmer over medium heat for about 45 minutes.
In the meantime, cook the basmati rice according to the instructions on the packet.
Put the yogurt in a large bowl, season well with peanut butter, salt and pepper. Then press the garlic cloves through a garlic press, add to the yoghurt mixture and stir everything well.
Now separate the cooled meat from the bones, cut into small pieces and mix the cooked rice with 1/3 of the yoghurt mixture.
Use a large baking dish or 5 small ones to layer the ingredients. As the bottom layer, fill in half of the rice yoghurt mixture, spread half of the meat on top and top it with a smooth layer of peanut yoghurt. Then pour in rice, meat and yogurt again so that there are a total of 6 layers in the baking dish.
Now preheat the oven to 170 ° C top / bottom heat. Put the baking dish with a roasting thermo in the middle of the oven and when the core temperature is 70 ° C and the yoghurt layer has a very light caramel color, the Lebanese chicken is ready. Serve garnished with verbena.
Wash and clean the lettuce and lightly toast the sunflower seeds in the pan without fat.
For the dressing, mix olive oil, mustard, water, jam and lemon into a vinaigrette and mix well with the salad.
Now mix the salad with the dressing. Fill into 5 salad bowls, sprinkle the sunflower seeds over them and serve.
Jorita prepared this recipe as the main course on Wednesday, 03.03.21 in the program “The Perfect Dinner” - Day 3 from Erfurt.

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