This dish is a Mediterranean recipe and is extremely flavorful and delicious. I have always have an appetite for Mediterranean food and this dish checkmarks all the boxes. Although this recipe says spiced, it is a great contrast to the the cilantro yogurt sauce that is a great addition to the dish. This dish is also made with golden raisins (optional), carrots & cilantro yogurt sauce.
For this dish you are going to be needing paper towels, a medium pan, a peeler, small bowl, kosher salt, black pepper, and cooking oil.
Tips and Tricks:
Shawarma Spice: This blend- with turmeric, cumin, coriander, allspice, garlic powder, and paprika- adds warming earthly flavors to chicken and rice. This is the main spice that flavors the chicken so feel free to make extra for the next time you make this dish.
Fun Fact about cilantro: It's believed that your genes may determine whether or not you like cilantro. If you're unfamiliar with the herb, give it a taste. Love it? Add away! Unsure? Feel free to use just a pinch or skip it altogether.
Cooking rice: When you go to cook your rice and if you find it a bit dry, add a splash of water to the rice and cook until tender.
Cooking Time: 40 min
Calories: 640
Ingredients:
20 oz Chicken cutlets
2 TBSP Shawarma Spice Blend
18 oz Carrots
2 Cloves Garlic
1/4 oz Cilantro
1 lemon
1 cup Jasmine Rice
2 oz Golden Raisins
4 TBSP Chicken Stock Concentrates
4 TBSP Yogurt
4 TBSP Sour Cream
1 oz Sliced Almonds
Instructions:
1) Season chicken with 2 tsp Shawarma Spice, salt, and pepper. (you will use the rest of the Shawarma Spice later)
2) Heat a drizzle of oil in a large non stick pan over medium high heat. Add chicken and cook until browned, 3-5 min each side. Remove from pan once done.
3) While chicken cooks, wash and dry all produce. Trim, peel, and dice carrots into 1/2 inch pieces. Peel and mince garlic. Finely chop cilantro and quarter chop lemon.
4) Heat a drizzle of oil in the pan used for chicken over medium high heat. Add carrots in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned, 3-4 min.
5) Add a drizzle of oil to pan with carrots; add garlic, rice, raisins, remaining Shawarma Spice, and 1 tsp salt. Cook until fragrant, 1 min.
6) Stir in 3 cups water and stock concentrate. Bring to a boil; cook, stirring occasionally, until liquid has reduced by half, 3-4 min.
7) Cover pan and reduce heat to low. Cook until rice is tender, 15-18 min.
8) Remove pan from heat, return chicken to pan. Let sit for 3 min to warm through.
9) While rice cooks, in a small bowl, combine yogurt, sour cream, and half the cilantro. Stir in water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.
10) Transfer chicken to a cutting board; slice crosswise.
11) Fluff rice with a fork and stir in a big squeeze of lemon juice to taste.
12) Divide rice among bowls and top with chicken and garnish with almonds and remaining cilantro. Drizzle cilantro yogurt sauce over the top. Squeeze juice from any remaining lemon wedges over bowls for taste.
13) ENJOY!! :)
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