Shawarma Chicken & Currant Rice with Zucchini & Lemon Yogurt

Shawarma Chicken & Currant Rice

with Zucchini & Lemon Yogurt

40 MIN
+$4.99/serving 2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    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 which you'll crisp up in the pan before serving to create delicious layers of contrasting texture.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    fresh
    ingredients
    Shawarma Chicken & Currant Rice with Zucchini & Lemon Yogurt
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Long Grain White Rice
    • 1 Zucchini
    • 1 Lemon
    • 1 Yellow Onion
    • ½ cup Plain Nonfat Greek Yogurt
    • 2 Tbsps Dried Currants
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • 2 Tbsps Sliced Roasted Almonds
    time-saving
    tips & techniques
    Cook the rice
    1 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 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.  

    Prepare the ingredients
    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 of zest. Quarter and deseed the lemon. In a bowl, combine the currants and the juice of 2 lemon wedges.  

    Cook the fish
    3 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate, skin side up; cover with foil to keep warm. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the vegetables
    4 Cook the vegetables

    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 chopped almonds; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a medium bowl. Wipe out the pan.

    Crisp & finish the rice
    5 Crisp & finish the rice

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the dressed currants (including any liquid). Taste, then season with salt and pepper if desired.

    Make the lemon yogurt & serve your dish
    6 Make the lemon yogurt & serve your dish

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

    Tips from Home Chefs

    Cook the rice
    1 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 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.  

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

    Prepare the ingredients
    Cook the fish
    3 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate, skin side up; cover with foil to keep warm. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Cook the vegetables

    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 chopped almonds; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a medium bowl. Wipe out the pan.

    Cook the vegetables
    Crisp & finish the rice
    5 Crisp & finish the rice

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the dressed currants (including any liquid). Taste, then season with salt and pepper if desired.

    6 Make the lemon yogurt & serve your dish

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

    Make the lemon yogurt & serve your dish
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