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Shawarma Chicken & Currant Rice

with Zucchini & Lemon Mayo

40 MIN

2 Servings

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Keep it 2 Servings

From the Test Kitchen

For dynamic flavor, we’re coating bites of chicken with warming spices like cumin and coriander, then cooking it alongside tender zucchini, onion, and crunchy almonds. We’re serving it over a hearty bed of rice—half of which we’re crisping in the oven after cooking to create delicious layers of contrasting texture.
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Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Long Grain White Rice
1 Zucchini
1 Lemon
1 Yellow Or Sweet Onion
2 Tbsps Dried Currants
2 Tbsps Sliced Roasted Almonds
¼ cup Mayonnaise
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer half the cooked rice to a sheet pan; spread into an even layer. Set the remaining cooked rice aside and cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the zucchini lengthwise; cut crosswise into ¼-inch pieces. Roughly chop the almonds. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Combine the currants and the juice of 2 lemon wedges in a bowl

3 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables & finish the chicken

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the zucchini pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the cooked chicken and chopped almonds; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.

5 Crisp & finish the rice

Meanwhile, drizzle the sheet pan of cooked rice with 1 tablespoon of olive oil. Crisp in the oven, stirring halfway through, 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven and let stand at least 2 minutes. Carefully transfer back to the pot of remaining cooked rice. Stir in the dressed currants (including any liquid). Taste, then season with salt and pepper if desired.

6 Make the lemon mayo & serve your dish

Meanwhile, in a bowl, whisk together the lemon zest, mayonnaise, the juice of the remaining lemon wedges, and 1 teaspoon of water. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables over the finished rice. Drizzle with the lemon mayo. Enjoy!