Name:

HF Shawarma-Spiced Chicken & Rice

Description

With Golden Raisins, Carrots, & Cilantro Yogurt Sauce

Serves 2-4

Prep time: 10 minutes

Cook time: 30 minutes

Calories 640

Ingredients
10 oz Chicken Cutlets (20 oz for 4)
1 TBSP Shawarma Spice Blend (2 TBSP for 4)
9 oz Carrots (18 oz for 4)
1 Clove Garlic (2 Cloves for 4)
1/4 oz Cilantro
1 Lemon
1 oz Golden Raisins (2 oz for 4)
1/2 Cup Jasmin Rice (1 Cup for 4)
1 TBSP Chicken Stock Concentrates (2 TBSP for 4)
2 TBSP Plain Yogurt (4 TBSP for 4)
1 1/2 TBSP Sour Cream (3 TBSP for 4)
1/2 oz Sliced Almonds (1 oz for 4)

Instructions
1. Cook Chicken
Pat chicken dry with paper towels. Season all over with 1 tsp shawarma spice blend (2 tsp for 4), salt, and pepper.
Heat a drizzle of oil in a medium pan (use a large pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Transfer chicken to a plate; reserve pan.
2. Prep
While chicken cooks, wash and dry produce.
Trim, peel, and dice carrots into 1/2 inch pieces. Peel and mince garlic. Finely chop cilantro. Quarter lemon.
3. Cook Carrots
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots in a single layer; season with salt and pepper. Cook stirrin goccasionally, until browned, 3-4 minutes.
4. Cook Rice
Add a drizzle of oil to pan with carrots; add garlic, raisings, remaining shawarma spice blend, and 1/2 tsp salt (1 tsp for 4). Cook until fragrant, 1 minute.
Stir in 1 1/2 cups water (3 cups for 4), rice, and stock concentrate. Bring to a boil; cook, stirring occasionally, until liquid has reduced by half, 3-4 minutes. Cover pan and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Remove pan from heat; return chicken to pan. Let stand to warm through, 3 minutes.
5. Make Sauce
While rice cooks, in a small bowl combine yogurt, sour cream, and half the cilantro. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
6. Finish & Serve
Transfer chicken to a cutting board; slice crosswise.
Fluff rice mixture with a fork and stir in a big squeeze of lemon juice to taste.
Divide rice mixture between bowls. Top with chicken and garnish with almonds and remaining cilantro. Drizzle with sauce. Squeeze juice from any remaining lemon wedges over bowls to taste. Serve.

Length

40

Calories

640

Servings

Date Created

Created By

Jade Smidt

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