Mix it with chicken!

After quite an eventful week, I was trying to come up with a great recipe using what I knew I had back home. Unexpectedly, saw a post on Facebook about  cater willing to give away some samples of his own doing. I decided to give it a go, try it and basically guess what was in it. The result was simply outstanding so I created a new recipe using his spices mix as a basis. Even if you do not have all the spices, I can be sure you will be happy with the result.


In it:

  • 100 gr of chicken
  • 1/2 cup of basmati rice
  • Beets
  • Red cabbage
  • Rucola
  • Coriander
  • Salt & pepper
  • Mint leaf
  • A mix of spices: Curcuma, cumin, cayenne pepper, paprika, rosemary, thyme.
  • Sunflower seed oil

How to:


  • In a pot, add the rice and 1 – 1/2 cup  of water.
  • Add salt pepper and set fire to high for 5 min.
  • After 5 min, set fire to low and add the mint leave.
  • Let it rest afterwards

Beets salad

  • Cut the beets, carrots, and the red cabbage into small chunks.
  • Combine the beets and cabbage in a bowl and dress to taste with a lemon or vinegar if preferred.
  • Stir well, then add the coriander and salt and stir again.
  • Let the salad stand for at least 15 minutes or so before serving.


  • Cut the chicken into small chunks or cubes.
  • In a bowl, mix the chicken with the listed spices above.
  • In a frying pan, add the sunflower seed oil and start searing the chicken (high fire 3 minutes).
  • Once it gets color, cover the pan with a lid and turn down the heat for another 5 minutes.

Serve all together with rucola on the side.