Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 450 grams of ground chicken with 30 grams of finely minced chipotle in adobo sauce, 20 grams of minced garlic, 15 ml of olive oil, 5 grams of ground cumin, 5 grams of smoked paprika, 2.5 grams of ground coriander, 2.5 grams of dried oregano, 2.5 grams of salt, and 2.5 grams of black pepper; mix thoroughly to create the 'curing' flavor and form into 8 uniform sausages.

2. 2

   Heat 15 ml of olive oil in a large skillet over medium heat and cook the chicken sausages for 8-10 minutes, turning occasionally until deeply browned and cooked through, then set aside.

3. 3

   In a medium pot, combine 200 grams of rinsed brown or green lentils with 960 ml of vegetable broth and 2.5 grams of salt, bringing to a boil before reducing heat and simmering for 20-25 minutes until tender, then drain any excess liquid.

4. 4

   While the lentils cook, prepare the saffron rice by combining 300 grams of rinsed basmati rice, 720 ml of hot water, the steeped saffron mixture, 15 grams of dairy-free margarine, and 2.5 grams of salt in a separate pot.

5. 5

   Bring the rice to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid, then remove from heat and let stand covered for 10 minutes to finish steaming.

6. 6

   To the cooked lentils, add 60 ml of lemon juice, 60 ml of chopped fresh parsley, 60 ml of chopped fresh mint, 15 ml of olive oil, 2.5 grams of salt, and 1.25 grams of black pepper, stirring gently to combine.

7. 7

   Fluff the saffron rice with a fork.

8. 8

   Serve the Chipotle-Cured Chicken Sausage alongside the Smoked Lentil Salad and Saffron Rice for a complete and flavorful Middle Eastern dinner.

9. 9

   Optional: Garnish with extra fresh herbs before serving.