Sick and tired of having fried and carb filled food during Iftar? Want to try new, delicious and healthy alternatives? Alosra’s Food Development Specialist, Sara Babar, is here to share two creative recipes, that you can enjoy with your loved ones. Nourishing our employees is an integral focus of our values and we hope that we can spread awareness regarding healthy eating at home.
The simplest side salad you will ever make
1 pound seedless cucumber, washed and chopped into chunks
2 stalks of scallions, thinly sliced
2 large avocados, pitted and diced
6 tablespoons mayonnaise (or Greek yoghurt for the healthier option)
1 cup of roughly chopped Boston lettuce
Juice of a lime, add to taste
Salt to taste
Choice of hot sauce (I use Sriracha) to taste
Chopped cilantro to garnish
Combine cucumber, Boston lettuce scallions and avocado in a bowl. Whisk together mayo/Greek yoghurt, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley. Tada!
One-pot chicken and brown rice
2 tablespoons olive oil
1 whole cut-up chicken, skin removed
Sea salt to taste
Fresh black pepper to taste
1 teaspoon paprika
1 medium onion, chopped
4 cloves of garlic, smashed
1 cup of long-grain brown rice
4 tomatoes, diced
2 cups canned roasted red peppers, drained and sliced into 1/2-inch strips
1 1/4 cup frozen green peas, thawed
Lemon wedges, for serving (optional)
Heat oil in a large skillet over medium heat. Season pieces of chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, for about 10 minutes; transfer to a plate.
Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper and ½ teaspoon paprika to skillet. Cook, stirring frequently, until onion is softened, for about 3 to 5 minutes.
Stir in rice, tomatoes, peppers, and 1 1/4 cups water, nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover and simmer over medium-low heat until rice is tender, for about 55 to 60 minutes. If any liquid remains in skillet, remove lid and let simmer until evaporated.
Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges and an added sprinkle of paprika if desired.