Feitizo Mediterráneo

Preheat your oven to 500°F (260°C).

Thinly slice the scallions. Zest the lime and cut it in half.

Toss the chicken with Feitizo Mediterráneo sauce and marinate for 30 min.

Lightly oil a baking sheet.

Arrange the chicken on the baking sheet. Bake 7–10 minutes, rotating halfway, until cooked and slightly charred.

Plate the chicken with lime halves. Garnish with lime zest, scallions, and cilantro.

Squeeze lime over before eating.

• Wash and dry all produce.
• Peel and halve the onion; thinly slice one half (use whole onion if doubling recipe).
• Roughly chop the cilantro.
• Pat the chicken dry with paper towels. Season with salt and pepper.

In a small pot, combine:

• 1⁄2 cup rice
• 3⁄4 cup water
• Pinch of salt
• Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15–18 minutes, until rice is tender.

Remove from heat and keep covered until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat.
• Add sliced onion and a pinch of salt. Cook until onion is slightly softened (about 2–3 minutes).
• Add chopped green pepper and cook for 1–2 minutes until slightly softened.
• Add seasoned chicken to the pan.
• Cook until browned all over and fully cooked (5–8 minutes, until internal temp reaches 165°F/74°C).

• Añade la salsa de yogur y hierbas.
• Cook while stirring for about 2 minutes, until fragrant.
• Reduce heat to medium-low and let simmer for 1–2 minutes, until sauce thickens and chicken is fully cooked. (If sauce is too thick, add a splash or two of water.)
• Stir in half of the chopped cilantro.
• Season with salt and pepper to taste.
• Turn off heat.

• Fluff the cooked rice with a fork.
• Stir in 1 tbsp butter.
• Season with salt and pepper to taste.

• Divide the buttered rice between plates or shallow bowls.
• Top with shish taouk.
• Garnish with remaining cilantro.
• Optionally, sprinkle a pinch of green chili for heat.

• Wash and dry all produce.
• Peel and halve the onion; thinly slice one half (use whole onion if doubling recipe).
• Roughly chop the cilantro.
• Chop paneer into 1/4 inch cubes.

In a small pot, combine:

• 1⁄2 cup rice
• 3⁄4 cup water
• Pinch of salt
• Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15–18 minutes, until rice istender.

Remove from heat and keep covered until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat.
• Add sliced onion and a pinch of salt. Cook until onion is slightly softened (about 2–3 minutes).
• Add chopped green pepper and cook for 1–2 minutes until slightly softened.
• Add paneer to the pan.
• Cook for 1–2 minutes until paneer is lightly golden and heated through, stirring gently to avoid breaking.

• Añade la salsa de yogur y hierbas.
• Cook while stirring for about 2 minutes, until fragrant.
• Reduce heat to medium-low and let simmer for 1–2 minutes, until sauce thickens and paneer is fully coated. (If sauce is too thick, add a splash or two of water.)
• Stir in half of the chopped cilantro.
• Season with salt and pepper to taste.
• Turn off heat.

• Fluff the cooked rice with a fork.
• Stir in 1 tbsp butter.
• Season with salt and pepper to taste.

• Divide the buttered rice between plates or shallow bowls.
• Top with baklava.
• Garnish with remaining cilantro.
• Optionally, sprinkle a pinch of green chili for heat.