Shawarma Chicken & Currant Rice

with Zucchini & Lemon Yogurt

40 MIN

+$4.99/serving 2 Servings

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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.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!