Middle Eastern Spiced Chicken

Middle Eastern Spiced Chicken

with Almond Rice, Roasted Sweet Potato and Garlic-Lemon Yogurt Sauce

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The star of this dish is the Middle Eastern spiced chicken. Drizzled with a garlic-lemon yogurt sauce and served alongside fragrant almond rice.

Allergens:Tree Nut/NoixMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tbsp

Turkish Spice Blend

3 g


28 g

Almonds, sliced

(ContainsTree Nut/Noix, May contain traces of allergens)

¾ cup

Basmati Rice

340 g

Sweet Potato

50 g


100 g

Greek Yogurt


7 g


1 unit


1.5 tsp

Garlic Salt


Not included in your delivery

1 tsp


3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3891 kJ
Calories930 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate113 g
Sugar15 g
Dietary Fiber10 g
Protein53 g
Cholesterol135 mg
Sodium1410 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut shallots into 1/2-inch pieces. Peel, then cut the sweet potato 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.