Lebanese Rice With Beef, Sumac And Egg
Middle Eastern, Middle EastTake a look
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Gluten Free, Atkins, Diabetic, Low Fat, Coeliacs, Dairy Free, Nut Free
300g chicken breast
4 cloves garlic (crushed)
1 teaspoon fresh grated ginger
1 teaspoon paprika
1 pinch wild herb cooking seasalt
½ teaspoon turmeric
4 tablespoons honey
2 tablespoons soy sauce
200g fine green beans
4 cloves garlic (finely sliced)
A pinch of salt
In a mixing bowl, add the garlic, ginger, paprika, wild herb cooking seasalt, turmeric, honey and soy sauce, and mix together.
Make four incisions on each chicken breast and add to the mixing bowl, generously coating each breast with the mixture.
Cover and leave to stand in the fridge for 3 hours.
Add a smattering of oil on a baking tray and place the chicken on the middle shelf at 200 degrees for 25 minutes. Turn halfway.
Heat a dash of olive oil in a wok.
Add the garlic and sauté until light brown.
Add the green beans and toss for a few minutes until desired tenderness. Season with salt and pepper.
Serve with rice.