Cooked - Lemony Chicken Ktzitzot With Fluffy Baked Rice And Crunchy Coleslaw

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemony Chicken Ktzitzot With Fluffy Baked Rice And Crunchy Coleslaw

4.0

1½ lbs ground chicken (dark or white meat)

1 medium sweet potato, grated

1 onion, finely chopped

½ bunch cilantro, chopped

½ bunch dill, chopped

½ bunch parsley, chopped

2–3 tbsp oil

2 tsp salt

1 tsp black pepper

1 tsp turmeric

1 package frozen peas

4–5 celery ribs, chopped

Juice of 1 lemon

2 tsp salt

1 tsp black pepper

1 tsp turmeric

3 cups chicken stock (or water + consommé)

2 cups raw basmati rice

3 cups chicken stock (or water + consommé)

Drizzle of oil

½ white cabbage, shredded

2 carrots, shredded

1–2 garlic cloves, minced

¼ cup oil

¼ cup white distilled vinegar

1–2 tsp salt

1 tbsp sugar

Bake the rice by combining all the ingredients in a 9x13-inch baking dish. Cover tightly with parchment paper and foil, then bake at 400°F for 30 minutes.
Mix together all of the meatball ingredients until well combined. In a large pot, sauté 1 chopped onion in about ¼ cup oil until golden. Add the salt, pepper, and turmeric, then place the meatballs into the pot. Cover and cook for about 7 minutes, turning once.
Add the peas, celery, lemon juice, and chicken stock. Cover and cook for another 10 minutes.
For the coleslaw, combine all the ingredients and toss well.
Serve the lemony chicken ktzitzot over fluffy baked rice with a generous side of crunchy coleslaw, and enjoy one of the easiest comfort meals you’ll make all week.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created this week

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