Breakfast · Lebanese · 10 min
Kishk Porridge with Toasted Almonds and Wilted Spinach
- Calories
- 482
- Protein
- 32g
- Carbs
- 57g
- Fat
- 16g
Ingredients
- 69.4 g kishk powder
- 216.8 ml water
- 0.217 each yellow onion
- 0.8667 tsp extra-virgin olive oil
- 65 g boneless skinless chicken breast
- 86.7 g spinach
- 13 g slivered almonds
- 9.5 g honey
Method
- 01Poach the boneless skinless chicken breast in gently simmering water for 10-12 minutes until cooked through (internal temperature reaches 165°F/74°C). Shred and set aside 75g.
- 02Heat the olive oil in a small heavy-bottomed pot over medium heat. Add the diced onion and sauté for 3 minutes until translucent.
- 03Whisk the kishk powder and water into the pot. Bring to a low simmer over medium-low heat, stirring constantly, for 6 to 8 minutes until thickened into a creamy porridge.
- 04Fold the chopped spinach and shredded chicken into the porridge. Cook for 2 minutes until spinach is wilted and chicken is warm.
- 05Transfer porridge to a shallow serving bowl. Top with toasted slivered almonds and drizzle with honey before serving.
Cook it with the whole plan around it
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