On the menu for tonight is the furthest thing from a boring chicken dinner. Our chefs created a tangy yogurt marinade that features berbere, a potent Ethiopian spice blend with garlic, red pepper, cardamom, coriander, and fenugreek. It’s slathered onto chicken breasts, becoming ever-so-slightly charred under the broiler and imparting some fiercely aromatic flavors.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and dice onion. Mince or grate garlic. Cut zucchini into ½-inch cubes. In a medium bowl, combine berbere, half the yogurt, and a large pinch of salt and pepper. Add chicken and toss to coat
Heat a drizzle of olive oil in a medium pot over medium-high heat. Add onion and garlic. Cook, tossing, until softened, 3-4 minutes. Stir in rice. Add 1¼ cups water, a pinch of salt, and stock concentrate. Bring to a boil, then cover and reduce to a simmer. Cook until tender, 15-20 minutes.
Place chicken on one half of a lightly oiled baking sheet. Broil until lightly charred, 3-5 minutes. Meanwhile, toss zucchini, a drizzle of olive oil, and a pinch of salt and pepper in another medium bowl.
Once chicken is done broiling, remove sheet from broiler. Adjust oven temperature to 425 degrees. Flip chicken over. Spread zucchini on empty half of baking sheet. Bake in oven until chicken is no longer pink in center and zucchini is tender, about 12 minutes.
Meanwhile, zest lemon until you have ½ tsp zest, then cut into halves. Stir zest, a squeeze of lemon juice, and remaining yogurt in a small bowl. Stir in 1 TBSP water to give sauce a loose consistency. Season with salt and pepper.
Roughly chop cilantro, then stir half into rice. Divide rice between plates, then top with zucchini and chicken. Dollop with yogurt sauce and garnish with remaining cilantro.