On the menu for tonight is the furthest thing from a boring chicken dinner. Our chefs combined berbere (an Ethiopian spice blend with garlic, red pepper, cardamom, coriander, and fenugreek) with garlic and yogurt for a tangy marinade that becomes ever-so-slightly charred under the broiler. What are you waiting for? Get cooking!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and dice onion. Mince garlic. Cut zucchini into ½-inch cubes. Combine chicken, berbere, half the yogurt, and a large pinch of salt and pepper in a medium bowl. Turn to thoroughly coat in marinade.
Make the rice pilaf: Heat a drizzle of olive oil in a medium pot over medium-high heat. Add onions and garlic, and toss until softened, 3-4 minutes. Add rice and stir. Add 1½ cups water, a large pinch of salt, and stock concentrate. Bring to a boil, cover, then reduce to a low simmer until tender, about 15 minutes.
Place chicken on one half of a lightly oiled baking sheet. Broil until slightly charred, 3-5 minutes. Meanwhile, toss zucchini in a medium bowl with a drizzle of olive oil and a pinch of salt and pepper.
Remove baking sheet from oven, flip chicken, and reduce heat to 425 degrees. Spread zucchini on other half of baking sheet. Bake until chicken is no longer pink inside and zucchini is tender, about 12 minutes.
Meanwhile, zest and halve lemon. Stir zest and a squeeze of juice into a small bowl with remaining yogurt. Thin with a Tablespoon or so of water. Season with salt and pepper.
Finish the pilaf and serve: Coarsely chop cilantro, and stir half into rice pilaf. Serve zucchini and chicken on a bed of rice pilaf. Top with a dollop of lemony yogurt and a sprinkle of the remaining cilantro. Enjoy!