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Turkish Spiced Chicken

Turkish Spiced Chicken

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

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The star of this dish is the warm Turkish spice blend that seasons our tender chicken. It's drizzled with a garlic-lemon yogurt sauce and served alongside fragrant almond rice for a meal that will transport your tastebuds to Istanbul.

Allergens:Tree Nut/NoixMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 tbsp

Turkish Spice Blend

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

¾ cup

Basmati Rice

340 g

Sweet Potato

50 g

Shallot

100 g

Greek Yogurt

(ContainsMilk/Lait)

7 g

Parsley

1 unit

Lemon

½ tsp

Garlic Salt

Not included in your delivery

1 tsp

Sugar*

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3891 kJ
Calories930 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate112 g
Sugar13 g
Dietary Fiber10 g
Protein56 g
Cholesterol130 mg
Sodium1170 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Whisk
Small Bowl
Zester
Instructionsarrow up iconarrow up icon
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1

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, 1/4 tsp garlic salt and 1 tbsp oil (dbl both 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.

2

While potatoes roast, heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then 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.

3

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 1/4 tsp garlic salt (dbl for 4 ppl). Season with pepper. When almonds are done, transfer to a plate and set aside.

4

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.**

5

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 parsley. Whisk together yogurt, lemon zest, half the parsley, 1 tbsp lemon juice and 1 tsp sugar (dbl both for 4 ppl) in a small bowl. Season with salt and pepper.

6

Fluff rice with a fork, then stir in toasted almonds and remaining parsley. 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.