Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Ras El Hanout Chicken
with Persian-Style Saffron Rice
35 MIN
2 Servings
From the Test Kitchen
To accompany our spiced chicken, we’re making an easy spin on Persian tahdig, or rice cooked with fragrant saffron and crisped in a hot pan to achieve the characteristic crust for which the dish is prized. It’s all brought together with a dollop of creamy yogurt brightened with fresh lemon juice.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
-
NutritionPER SERVING
-
Calories590 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ½ cup Jasmine Rice
- 4 oz Sweet Peppers
- 1 Lemon
- 2 Scallions
- ½ cup Plain Nonfat Greek Yogurt
- 2 cloves Garlic
- 2 Tbsps Sliced Roasted Almonds
- 1 pinch Saffron
- 1 Tbsp Ras El Hanout
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the lemon yogurt:
Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.
2
Cook the rice:
In a small pot, combine the rice, saffron, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the chicken:
While the rice cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm.
4
Cook & finish the peppers:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a large bowl and stir in the juice of the remaining lemon wedges. Wipe out the pan.
5
Finish the rice & serve your dish:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer the crisped rice to the bowl of finished peppers; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and lemon yogurt. Garnish with the almonds and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the lemon yogurt:
Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.
2
Cook the rice:
In a small pot, combine the rice, saffron, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the chicken:
While the rice cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm.
4
Cook & finish the peppers:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a large bowl and stir in the juice of the remaining lemon wedges. Wipe out the pan.
5
Finish the rice & serve your dish:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer the crisped rice to the bowl of finished peppers; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and lemon yogurt. Garnish with the almonds and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs