Persian-Style Chicken & Jeweled Rice
with Halal Cart-Style White Sauce & Crispy Chickpeas
For this recipe, we’re taking you on a trip to the Middle East! No bags, passports, or carry-on-sized liquids required...because we’re transporting you there from the comfort of your very own kitchen. This Persian-inspired dish is deeply satisfying and positively bursting with flavor. Chicken is marinated in yogurt and warm spices, then seared to golden, juicy perfection. On the side, there’s spiced Basmati rice bejeweled with dried cherries, pistachios, and cilantro, plus a bevvy of roasted veggies. The best part, however, might just be the garlicky white sauce drizzled on top. Don’t believe us? Try it for yourself!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
2 ounce
Yogurt
(Contains: Milk)
1 tablespoon
Shawarma Spice Blend
10 ounce
Chicken Cutlets
1 unit
Red Onion
1 unit
Chickpeas
¼ ounce
Cilantro
1 ounce
Pistachios
(Contains: Tree Nuts)
4 ounce
Grape Tomatoes
1 ounce
Dried Cherries
½ cup
Basmati Rice
3 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Preheat oven to 425 degrees. Wash and dry produce. • Mince garlic. • In a medium bowl, combine yogurt, 1 TBSP olive oil, half the garlic, 1 tsp Shawarma Spice Blend, 1 tsp salt, and pepper. (For 4 servings, use 2 TBSP olive oil, 2 tsp Shawarma Spice Blend, and 2 tsp salt.) Add chicken* and turn to coat. Set aside to marinate for 15 minutes.
• While chicken marinates, halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop cilantro. Roughly chop pistachios.
• Toss onion wedges, chickpeas, and tomatoes on a baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings; you’ll use the rest later), salt, and pepper. • Roast, tossing halfway through, until chickpeas are crispy and veggies are tender, about 20 minutes. (For 4, divide between 2 baking sheets; swapping rack positions halfway through.) TIP: It’s natural for chickpeas to pop a bit while roasting.
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (medium pot for 4) over medium-high heat. Add dried cherries, minced onion, half the pistachios, remaining Shawarma Spice Blend, and a pinch of salt. Cook, stirring, until fragrant, 1 minute. • Stir in rice, 3⁄4 cup water (1 1⁄2 cups for 4), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. • Remove chicken from marinade; allow excess to drip off and discard remaining marinade. Add chicken to pan and cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a cutting board. Once cool enough to handle, slice chicken crosswise.
• In a small bowl, combine sour cream and remaining garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Fluff rice with a fork; stir in half the cilantro, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. • Divide rice between plates; top with chicken and veggies. Drizzle with sauce; garnish with remaining pistachios and remaining cilantro. Serve.
