Hähnchen-Gyros-Pfanne mit Tzatziki, Hummus, Reis und geröstetem Blumenkohl
- Preheat the oven to 220°C.
- Cut cauliflower 400 g into bite-sized florets. Toss in a bowl with olive oil 15 ml, paprika 3 g, cumin 1 g, and salt. Spread on a sheet pan and roast ⏲ 20–25 minutes, flipping once halfway. Edges should brown and caramelize.
- Cut chicken thighs 375 g into strips. Toss in a bowl with olive oil 15 ml and gyros seasoning 22 g. Set aside while you prep the rest.
- Heat olive oil 15 ml in a small pot over medium. Add garlic cloves 1, cook for ⏲ 30 seconds until fragrant; don't brown. Add basmati rice 150 g, stir to coat, toast ⏲ 1–2 minutes until the grains look slightly translucent at the edges. Add vegetable broth 300 ml and a pinch of salt, bring to a boil, cover, reduce to lowest heat, and cook ⏲ 12 minutes. Remove from heat, let sit covered for ⏲ 5 minutes. Fish out the garlic clove (or leave it — soft and sweet).
- Grate cucumber 0.5 on the large holes of a box grater. Squeeze out the excess water with your hands over the sink — critical; skipping this makes the tzatziki watery. Transfer to a bowl. Grate garlic cloves 1 on a microplane (or press). Stir in Greek yogurt 300 g, olive oil 15 ml, dill 5 g, salt 3 g, and black pepper. Taste and adjust. Refrigerate until serving.
- Slice red bell pepper 1, yellow bell pepper 1, and red onion 1.
- Heat a large pan over medium-high. Add the marinated chicken in a single layer, sear undisturbed for ⏲ 3 minutes until browned on one side. Stir and cook ⏲ 1–2 minutes more.
- Add the peppers and onion to the chicken pan. Cook ⏲ 6–8 minutes, stirring occasionally, until the veg is softened but still has bite and the chicken is cooked through.
- Plate each person's: rice, chicken with peppers, roasted cauliflower, a dollop of tzatziki, a dollop of hummus 200 g, and a few pepperoncini on the side (adults). For Cozy: plain rice, plain chicken strips, some cauliflower florets, tzatziki and hummus on the side as dips. Skip pepperoncini or offer one on the side to try.
Serves 3