Turkish-Spiced Chicken Bowls
with Chicken Thighs, Pistachio Rice & Hummus Sauce
A chickpea bowl is the epitome of plant-based perfection. In this bowl, Turkish-spiced chickpeas are roasted with onion wedges and tomatoes, then tossed with bright, tangy lemon zest. Veggies are served over a bed of fragrant basmati rice mixed with crunchy pistachios and sweet golden raisins. And since the secret’s always in the sauce, you’ll finish things off with a drizzle of herby lemon hummus that brings it all together. With so much to savor in one bowl, non-vegan dinner guests won’t even miss the meat!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Basmati Rice
1 unit
Chickpeas
1 unit
Tomato
1 unit
Red Onion
1 unit
Lemon
1 unit
Veggie Stock Concentrate
1 tablespoon
Turkish Spice Blend
½ ounce
Pistachios
(Contains Tree Nuts)
4 tablespoon
Hummus
(Contains Sesame)
1 clove
Garlic
¼ ounce
Parsley
¼ ounce
Chives
1 ounce
Golden Raisins
10 ounce
Diced Chicken Thighs
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Zest and quarter lemon. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic. Roughly chop pistachios. Dice tomato into ½-inch pieces. Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop parsley and chives. • In a small bowl, combine raisins with juice from one lemon wedge (two wedges for 4).
• Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, garlic, half the pistachios (save the rest for serving), half the Turkish Spice Blend (you’ll use the rest in the next step), and a pinch of salt. Cook, stirring, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4 servings), stock concentrate, and a big 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 use in Step 5.
• Meanwhile, toss onion wedges, tomato, and chickpeas on a baking sheet with a large drizzle of oil, remaining Turkish Spice Blend, a few pinches of salt, and pepper. (For 4 servings, use 2 baking sheets; roast on top and middle racks, swapping rack positions halfway through.) • Roast on top rack, tossing halfway through, until veggies are lightly charred and chickpeas are crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
• While everything roasts, in a second small bowl, combine hummus, half the parsley and chives, 2 TBSP olive oil (4 TBSP for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt. • Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Fluff rice with a fork; stir in raisins and their pickling liquid and remaining parsley and chives. Season with salt and pepper. • Toss veggies and chickpeas with lemon zest.
• Divide rice between shallow bowls or plates. Top with veggies and chickpeas. Drizzle with hummus sauce to taste. • Garnish with remaining pistachios and a squeeze of lemon juice to taste. Serve with any remaining lemon wedges on the side.
Top rice with chicken or turkey along with veggies and chickpeas.
Chicken is fully cooked when internal temperature reaches 165°.
