Seared Chicken & Crispy Shawarma Rice with Zucchini & Saffron Mayo

Seared Chicken & Crispy Shawarma Rice

with Zucchini & Saffron Mayo

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving

This vibrant dish gets sophisticated, bold flavor from the fragrant saffron mayo on our seared chicken—served over crispy, pan-fried rice cooked with our warming shawarma spice blend, which combines traditional ingredients like coriander, cumin, and turmeric.

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ingredients
Seared Chicken & Crispy Shawarma Rice with Zucchini & Saffron Mayo
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Long Grain White Rice
  • 1 Zucchini
  • 1 Shallot
  • ½ oz Sweet Piquante Peppers
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 2 Tbsps Mayonnaise
  • 1 pinch Saffron

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Prepare the ingredients & bloom the saffron
1 Prepare the ingredients & bloom the saffron

Wash and dry the fresh produce. Peel and thinly slice the shallot. Halve the zucchini lengthwise; thinly slice crosswise. Roughly chop the peppers. In a bowl, combine the saffron and 1 teaspoon of warm water.

2 Cook the rice

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spice blend and cook, stirring frequently, 15 to 30 seconds, or until fragrant. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). 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. Taste, then season with salt and pepper if desired.

Cook the rice
Cook the shallot
3 Cook the shallot

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to a bowl. Wipe out the pan.

4 Cook & finish the zucchini

In the same pan, heat 2  teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl and stir in the chopped peppers. Cover with foil to keep warm. Wipe out the pan.

Cook & finish the zucchini
Cook the chicken
5 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons 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. 

*An instant-read thermometer should register 165°F.

6 Crisp the rice & serve your dish

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cooked rice and cooked shallot; stir to combine, then gently press down in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Turn off the heat. To the bowl of bloomed saffron, add the mayonnaise. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the crisped rice topped with the finished zucchini and sliced chicken. Drizzle with the saffron mayo. Enjoy!

Crisp the rice & serve your dish