Shawarma Chicken & Currant 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 2 cups 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.

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 2 teaspoons. Quarter and deseed the lemon. Combine the currants and the juice of 2 lemon wedges in a bowl

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 large 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.

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.

Meanwhile, drizzle the sheet pan of cooked rice with 2 tablespoons 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.

Meanwhile, in a bowl, whisk together the lemon zest, mayonnaise, the juice of the remaining lemon wedges, and 2 teaspoons 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!