Persian Chicken and Roasted Veggies

🥘 Ingredients

• Shawarma Spice Blend
  2.333 tbsp
• basmati rice
  1 c
• butter
  2 tbsp
• chicken cutlets
  20 oz
• chickpeas
  26.8 oz
• cilantro
  ½ oz
• dried cherries
  2 oz
• garlic
  4 clove
• grape tomatoes
  8 oz
• olive oil
  3 tbsp
• paper towels
• pepper
• pistachios
  2 oz
• red onion
  2 unit
• salt
  1 tsp
• sour cream
  1/2 c
• yogurt
  4 oz

🍳 Cookware

• medium bowl
• baking sheet
• small pot
• large pan
• small bowl

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Mince garlic . In a medium bowl , combine yogurt , olive oil , half the garlic, Shawarma Spice Blend , salt , and pepper . (For 4 servings, use 2 TBSP olive oil, 2 tsp Shawarma Spice, and 2 tsp salt.) Add chicken cutlets and turn to coat. Set aside to marinate for ⏱️ 15 minutes .

   garlic: 4 clove, yogurt: 4 oz, olive oil: 3 tbsp, Shawarma Spice Blend: 2 tbsp, salt: 1 tsp, pepper, chicken cutlets: 20 oz
2. 

   2

   While chicken marinates, halve, peel, and cut red onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (¼ cup for 4 servings). Drain and rinse chickpeas ; pat very dry with paper towels . Chop cilantro leaves and stems. Roughly chop pistachios .

   red onion: 2 unit, chickpeas: 26.8 oz, paper towels, cilantro: ½ oz, pistachios: 2 oz
3. 

   3

   Toss onion wedges, chickpeas, and grape tomatoes on a baking sheet with a large drizzle of olive oil , Shawarma Spice Blend (2 tsp for 4 servings; you’ll use the rest later), salt , and pepper . Roast, tossing halfway through, until chickpeas are crispy and veggies are tender, ⏱️ 20 minutes . (For 4, divide between 2 baking sheets; swap rack positions halfway through roasting.) TIP: It’s natural for some chickpeas to pop as they roast.

   grape tomatoes: 8 oz, olive oil, Shawarma Spice Blend: 1 tsp, salt, pepper
4. 

   4

   Meanwhile, melt butter (2 TBSP for 4 servings) in a small pot over medium-high heat. (For 4, use a medium pot.) Add dried cherries , minced onion, half the pistachios, remaining Shawarma Spice Blend , and a pinch of salt . Cook, stirring, until fragrant, ⏱️ 1 minute . Stir in basmati rice , ¾ cup water (1½ cups for 4), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 18 minutes (check at 15 minutes). Keep covered off heat.

   butter: 1 tbsp, dried cherries: 2 oz, Shawarma Spice Blend, salt, basmati rice: 1 c
5. 

   5

   While rice cooks, heat a drizzle of olive oil in a large pan over medium heat. Remove chicken cutlets from marinade; allow excess to drip off. Add chicken to pan and cook until browned and cooked through, ⏱️ 8 minutes per side (6-8 minutes). (TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower the heat.) Turn off heat; transfer to a cutting board. Once cool enough to handle, slice chicken crosswise.

   olive oil, chicken cutlets
6. 

   6

   In a small bowl , combine sour cream and remaining garlic to taste. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt . Fluff rice with a fork; stir in butter (2 TBSP for 4 servings), half the cilantro, salt , and pepper . Divide rice between plates; top with chicken and veggies. Drizzle with sauce; top with remaining pistachios and cilantro.

   sour cream: 1/2 c, salt, butter: 1 tbsp, salt, pepper