Spiced Chicken & Cabbage Slaw with Jasmine Rice & Cucumber-Yogurt Sauce



  • 10 oz Chopped Chicken Breast
  • ½ cup Jasmine Rice
  • ½ lb Shredded Cabbage
  • 1 Red Onion
  • 2 Tbsps Savory Tomato Chutney
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 Tbsps Mayonnaise
  • 2 oz Pickle Chips
  • 1 Tbsp Ras El Hanout



1.In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.



2.While the rice cooks, in a medium bowl, combine the mayonnaise and tomato chutney. Season with salt and pepper. Add the cabbage and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.



3.While the slaw marinates, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the pickle chips.



4.While the slaw continues to marinate, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and half the ras el hanout (you will have extra); toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the onion is slightly softened and the chicken is cooked through. Turn off the heat.



5.Serve the cooked rice topped with the cooked chicken and slaw. Garnish with the sliced pickles. Serve with the tzatziki sauce on the side. Enjoy!


In this Middle Eastern-inspired recipe, a coating of ras el hanout gives complex flavor to our chicken that’s also cooked with red onion until tender. It’s all balanced by cooling cucumber-laced tzatziki and a tangy slaw dressed with mayo and a warming, spiced tomato chutney.


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