The star of this dish is the Middle Eastern spiced chicken. Drizzled with a garlic-lemon yogurt sauce and served alongside fragrant almond rice.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkish Spice Blend
Almonds, sliced(ContainsTree Nut/Noix)
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut the sweet potatoes into 1/2-inch pieces. Peel, then cut shallots into 1/2-inch pieces. Toss sweet potato, half the shallots, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 18-22 min.
While potatoes roast, peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then garlic and remaining shallots. Stir often, until fragrant, 1 min. Add rice and 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Meanwhile, pat chicken dry with paper towels. Sprinkle with Turkish Spice Blend and remaining garlic salt. Season with pepper. When almonds are done, transfer to a plate and set aside.
Increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the chicken. Pan-fry, until golden, 1-2 min per side. Transfer chicken to the another baking sheet. Roast in the top of the oven, until chicken is cooked through, 10-12 min.**
While chicken cooks, zest 1 tsp lemon zest (dbl for 4 ppl), then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Roughly chop cilantro. Whisk together yogurt, lemon zest, half the cilantro, 1 tbsp lemon juice and 1 tsp sugar (dbl both for 4 ppl) in a small bowl. Season with salt and pepper.
Fluff rice with a fork, then stir in toasted almonds and remaining cilantro. Season with salt. Slice chicken. Divide rice between plates and top with sweet potatoes and chicken. Spoon over yogurt sauce. Squeeze over a lemon wedge, if desired.