Shawarma-Spiced Chicken
with Persian Salad, Rice & Creamy Dill Sauce
Our chefs can’t get enough of the warming, aromatic flavors of shawarma. Here, they’ve whipped up a version that only calls for one pan, so you can spend less time washing dishes and more time around the dinner table. Chicken is marinated in shawarma spices and yogurt, then cooked until golden and tender. It’s served over buttery rice with a crunchy, refreshing Persian salad and creamy dill sauce for a weeknight-friendly dinner that’s got it all.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
1 tablespoon
Shawarma Spice Blend
2 unit
Persian Cucumber
1 unit
Lemon
¼ ounce
Dill
½ cup
Jasmine Rice
4 tablespoon
Yogurt
(Contains Milk)
1 teaspoon
Garlic Powder
1 unit
Roma Tomato
1 unit
Shallot
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
10 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.
• Meanwhile, wash and dry all produce. • Place chicken* in a large bowl and pat dry with paper towels. Add half the yogurt and half the garlic powder (you’ll use the rest of each later), 1 tsp Shawarma Spice (or more for a bolder flavor; use the rest as you like), 1 TBSP olive oil, pepper, and salt (we used 1 tsp kosher salt). Toss until chicken is evenly coated. • 4 SERVINGS: Use 2 tsp Shawarma Spice, 2 TBSP olive oil, and 2 tsp kosher salt.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and set aside to rest. • TIP: If chicken begins to brown too quickly, lower heat.
• While chicken cooks, trim and finely dice cucumbers. Finely dice tomato. Zest and halve lemon. Pick and chop fronds from dill. Halve, peel, and thinly slice half the shallot. • In a medium bowl, combine cucumbers, tomato, half the dill, 2 TBSP olive oil, a big squeeze of lemon juice, and as much sliced shallot as you like. Season with salt and pepper, then taste and add more lemon juice if you like. • 4 SERVINGS: Thinly slice whole shallot. Use 4 TBSP olive oil.
• In a small bowl, combine sour cream, lemon zest, remaining yogurt, remaining dill, and a pinch of garlic powder to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Taste and add more garlic powder if desired.
• Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide between plates or wide bowls. • Slice chicken crosswise; place on top of rice. Divide salad between plates. Drizzle everything with creamy dill sauce and serve. • 4 SERVINGS: Stir in 2 TBSP butter.
