Shawarma Chicken & Currant Rice
with Zucchini & Lemon Yogurt
Ingredients
- 10 oz Boneless Chicken Breast Pieces
- 1/2 cup Long Grain White Rice
- 2 Tbsps Dried Currants
- 1 Tbsp Shawarma Spice Blend
- 1 Yellow Onion
- 2 Tbsps Sliced Roasted Almonds
- 1/4 cup Plain Nonfat Greek Yogurt
- 1 Lemon
- 1 Zucchini
From your pantry:
Instructions
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Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
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Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Roughly chop the almonds. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest. Quarter and deseed the lemon. In a bowl, combine the currants and the juice of 2 lemon wedges.
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Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
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Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the zucchini pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped almonds; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the bowl of cooked chicken. Wipe out the pan.
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Crisp & finish the rice
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the dressed currants (including any liquid). Taste, then season with salt and pepper if desired.
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Make the lemon yogurt & serve your dish
Meanwhile, in a bowl, whisk together the lemon zest, yogurt, the juice of the remaining lemon wedges, and 1 teaspoon of water. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked chicken and vegetables. Drizzle with the lemon yogurt. Enjoy!
Protein Variations
Salmon
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Cook the salmon
Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Transfer to a plate, skin side up; cover with foil to keep warm.
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Cook the vegetables
Cook the vegetables as directed, but transfer to a medium bowl.
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Make the lemon yogurt & serve your dish
Make the lemon yogurt as directed in Step 6. Serve the finished rice topped with the cooked vegetables and cooked fish. Drizzle with the lemon yogurt. Enjoy!
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