Signature

Preheat the oven to 450°F. Line 2 sheet pans with foil. Pat the chicken dry with paper towels; place on 1 sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly coat 2 of the pieces of chicken with half the spice blend turn to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven and transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the rice and mustard seeds. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they cook). Add a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics until combined. Transfer to a large bowl; rinse and wipe out the pot.

Meanwhile, wash and dry the fresh produce for bulk cooking. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the shishito peppers; cut crosswise into ½-inch pieces. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve the snow peas crosswise.

Transfer the carrot pieces and shishito pepper pieces to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an  even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the same pot used to cook the rice, combine the couscous, a big pinch of salt and  1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the raisins and roasted carrots and shishito peppers; stir to combine. Taste, then season with salt and pepper if desired.

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved snow peas; season with salt and pepper. Cook, stirring occasionally,  2 to 3 minutes, or until lightly browned and softened. Transfer to the bowl of cooked rice; stir to combine.

Combine the mango chutney, crème fraîche, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the romesco sauce, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the peanut butter spread, soy glaze, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Combine the labneh, lemon purée, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced chicken breast

Transfer the creamy mango chutney to 2 small  containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished couscous

• 1 Spanish-spiced chicken breast

Transfer the romesco mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 cooked pork

Transfer the spicy peanut sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished couscous

• 1/4 cooked pork

Transfer the lemon labneh to 2 small containers.

Makes 2 servings:

Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy mango chutney and crispy onions.

Makes 2 servings:

Wash and dry the parsley; roughly chop. Heat the finished chicken and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo, almonds, and chopped parsley.

Makes 2 servings:

Roughly chop the peanuts. Top the finished pork and rice with the spicy peanut sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped peanuts.

Makes 2 servings:

Roughly chop the pistachios. Heat the finished pork and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh, chopped pistachios, and as much of the za’atar as you’d like (you may have extra).