Persian-Inspired Chicken and Tahdig

Name: Persian-Inspired Chicken and Tahdig with Chopped Radish-and-Tomato Salad
Total time: 55 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Chicken Breasts; 1.5 cup Basmati Rice; 1 unit(s) Lemon; 227 g Baby Tomatoes; 3 unit(s) Radish; 7 g Dill; 7 g Cilantro; 1 unit(s) Greek Yogurt; 15 g Middle Eastern Seasoning; 1 unit(s) Shallot; 3 tbsp Yogurt Sauce; 6 g Dal Spice Blend; 3 tbsp Oil*; 1 tbsp Butter*; ¼ tsp Sugar*; 0.31 tsp Salt*; 0.13 tsp Pepper*

with Chopped Radish-and-Tomato Salad

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“Tahdig” means “bottom of the pot” in Farsi! Rinsing, soaking and par-cooking the rice in a large pot of salted water — similar to how you would cook pasta — are key for making super fluffy rice. Then you'll mix the rice with yogurt and spices, before crisping it up in a frying pan. Served with roasted chicken and refreshing salad, this dish ticks all the dinner boxes.

Ingredients: Chicken breast • Basmati rice • Baby tomatoes • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Radish • Lemon • Shallot • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Middle Eastern spice blend (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) (mustard) • Dill • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).

Tags:

New

Allergens:

Milk

•Mustard

The quantities provided above are averages only.

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

Preparation Time55 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1.5 cup

Basmati Rice

1 unit(s)

Lemon

227 g

Baby Tomatoes

3 unit(s)

Radish

7 g

Dill

7 g

Cilantro

1 unit(s)

Greek Yogurt

(Contains: Milk)

15 g

Middle Eastern Seasoning

(Contains: Mustard May contain traces of: Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame)

1 unit(s)

Shallot

3 tbsp

Yogurt Sauce

(Contains: Milk)

6 g

Dal Spice Blend

(May contain traces of: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)

Not included in your delivery

3 tbsp

Oil*

1 tbsp

Butter*

(Contains: Milk)

¼ tsp

Sugar*

0.31 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1130 kcal

Fat37 g

Saturated Fat10 g

Carbohydrate140 g

Sugar9 g

Dietary Fiber8 g

Protein61 g

Cholesterol150 mg

Sodium1040 mg

Trans Fat0.3 g

Potassium1350 mg

Calcium250 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Bowl

•Large Pot

•Medium Non-Stick Pan

•Bowl

•Zester

•Baking Sheet

•Medium Bowl

•Aluminum Foil

•Spatula

Cooking Steps

PDF

Bring a large pot of salted water to a boil over high.
Meanwhile, set a large fine strainer over a large bowl.
To the strainer, add rice, then fill the bowl with cold water. (NOTE: For 6 servings, use 4 packages of rice. Reserve remaining two packages of rice for another creation.) Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
Refill the bowl with fresh water, then set aside for at least 10 min to soak rice.

Meanwhile, in another large bowl, combine Middle Eastern Seasoning, half the Greek yogurt and 1 tbsp (2 tbsp) oil. (NOTE: This is your marinade.)
Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to bowl with marinade, then toss to coat. Set aside.

Using the same strainer, drain rice. Wipe bowl dry and set aside.
To boiling water, add rice. Cook for 5 min, stirring gently, until almost tender.
Meanwhile, in the same bowl, combine Dal Spice Blend, remaining Greek yogurt, 1/4 tsp (1/2 tsp) salt and 2 tbsp (4 tbsp) water. Set aside.
When rice is done, drain through same strainer, working in batches if needed.
To the bowl with yogurt mixture, add half the rice. (NOTE: For 4 servings, add three-quarters of the rice to yogurt mixture.) Stir gently to combine.

Heat a medium non-stick pan over medium.
When hot, add 1 tbsp (1 1/2 tbsp) oil and 1 tbsp (1 1/2 tbsp) butter. Swirl to coat bottom and sides of pan.
Add yogurt-rice mixture. Gently spread into an even layer. Add remaining rice over top. Gently spread into an even layer.
Cook for 2-3 min until rice starts to sizzle. Reduce heat to low, then cover tightly and cook for 15 min, until a crust forms on the bottom.
Remove from heat, still covered. Set aside for 5 min.

To a foil-lined baking sheet, add marinated chicken.
Broil in the middle of the oven for 10-12 min, flipping halfway, until chicken is cooked through.**
Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
Slice radishes.
Chop dill and cilantro.
Peel, then mince shallot.
Halve tomatoes.
In a medium bowl, add lemon zest, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) oil, tomatoes, radishes and as much shallot as you like. Season with salt and pepper, then combine.

Remove lid from tahdig. Using a spatula, carefully loosen edges of tahdig from the pan.
Invert a large plate or platter over pan. Using oven gloves, place one hand on the plate and the other on the pan's handle. Carefully flip tahdig onto the plate. Remove pan. Sprinkle half the herbs over top.
Thinly slice chicken.
Transfer chicken and salad to another platter. Sprinkle remaining herbs over top.
Serve tahdig with yogurt sauce and lemon wedges alongside.