Persian-Inspired Chicken Breast and Jeweled Rice
with Cucumber-Yogurt Drizzle
Inspired by the labour-intensive dish chicken biryani, this dish has all the warm spices with the same savoury and sweet notes. Topped with spiced chicken breast and a drizzle of yogurt sauce, it's ready in a fraction of the time.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
1 unit(s)
Zucchini
3 tbsp
Yogurt Sauce
(Contains Milk)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
¾ tsp
Cumin-Turmeric Spice Blend
28 g
Sultana Raisins
7 g
Parsley
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp (2 tbsp) butter, then rice and half the Cumin-Turmeric Spice Blend (use all for 4 ppl). Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and raisins. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, cut zucchini into 1/2-inch pieces.Roughly chop parsley.
Pat chicken dry with paper towels. Season all over with Shawarma Spice Blend, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping halfway, until cooked through, 6-7 min.** Transfer to a plate, cover to keep warm.
Reheat the same pan (from step 3) over medium heat. When the pan is hot, add zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Remove pan from heat.
When rice is finished cooking, fluff with a fork. Set aside 2 tbsp (4 tbsp) crispy shallots. Add zucchini, remaining crispy shallots and half the parsley to the pot, then stir to combine. Season with pepper, to taste.
Thinly slice chicken.Divide jewelled rice between plates. Top with chicken.Sprinkle with remaining parsley and reserved crispy shallots, then drizzle yogurt sauce over top.
