Shawarma Chicken & Currant Rice with Zucchini & Lemon Mayo
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Shawarma Chicken & Currant Rice

with Zucchini & Lemon Mayo

30 MIN
4 Servings
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From the Test Kitchen

This dish is packed with bright, bold flavors from a coating of shawarma spices on our chicken––tossed with tender vegetables and crunchy almonds for delightful textural contrast––all served over a bed of fluffy white rice studded with sweet currants.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Shawarma Chicken & Currant Rice with Zucchini & Lemon Mayo
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 1 cup Long Grain White Rice
  • 2 Zucchini
  • 1 Lemon
  • 1 Yellow Or Sweet Onion
  • 2 Tbsps Dried Currants
  • ¼ cup Sliced Roasted Almonds
  • ½ cup Mayonnaise
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Get Perfect Citrus Zest
Almonds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

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. In a bowl, combine the currants and the juice of 2 lemon wedges.

Cook the rice
2 Cook the rice

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. Cover to keep warm.

Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, the spice blend. 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 bowl. Cover with foil to keep warm.

Cook the vegetables & finish the chicken
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 softened. Add the zucchini pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 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.

Finish & serve your dish
5 Finish & serve your dish

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. To the pot of cooked rice, add the dressed currants (including any liquid). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the finished chicken and vegetables and lemon mayo. Enjoy!

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Shawarma Chicken & Currant Rice

Prepare the ingredients
1 Prepare the ingredients

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. In a bowl, combine the currants and the juice of 2 lemon wedges.

2 Cook the rice

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. Cover to keep warm.

Cook the rice
Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, the spice blend. 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 bowl. Cover with foil to keep warm.

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 softened. Add the zucchini pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 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.

Cook the vegetables & finish the chicken
Finish & serve your dish
5 Finish & serve your dish

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. To the pot of cooked rice, add the dressed currants (including any liquid). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the finished chicken and vegetables and lemon mayo. Enjoy!

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