Spiced Chicken & Cabbage Slaw with Jasmine Rice & Cucumber-Yogurt Sauce

Spiced Chicken & Cabbage Slaw

with Jasmine Rice & Cucumber-Yogurt Sauce

Group Created with Sketch. 20 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
  • View All
    Nutrition Label
    Download

In this Middle Eastern-inspired recipe, a coating of ras el hanout gives complex flavor to our chicken, also cooked with red onion until both are tender. It’s all balanced by cooling, cucumber-laced tzatziki and a tangy slaw dressed with mayo and spiced tomato chutney.

Get Cooking
fresh
ingredients
Spiced Chicken & Cabbage Slaw with Jasmine Rice & Cucumber-Yogurt Sauce
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
1 Cook the rice:

In a small 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, 12 to 14 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.

Make the slaw:
2 Make the slaw:

While the rice cooks, wash and dry the fresh produce. In a medium bowl, combine the mayonnaise and tomato chutney. Season with salt and pepper. Add the cabbage and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the slaw marinates, halve, peel, and thinly slice the onion. Thinly slice the pickle chips.

Cook the chicken:
4 Cook the chicken:

While the slaw continues to marinate, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and half the ras el hanout (you will 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. Add the sliced onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the onion is slightly softened and the chicken is cooked through. Turn off the heat.

Serve your dish:
5 Serve your dish:

Serve the cooked rice topped with the cooked chicken and slaw. Garnish with the sliced pickles. Serve with the tzatziki on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

In a small 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, 12 to 14 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.

2 Make the slaw:

While the rice cooks, wash and dry the fresh produce. In a medium bowl, combine the mayonnaise and tomato chutney. Season with salt and pepper. Add the cabbage and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the slaw marinates, halve, peel, and thinly slice the onion. Thinly slice the pickle chips.

4 Cook the chicken:

While the slaw continues to marinate, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and half the ras el hanout (you will 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. Add the sliced onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the onion is slightly softened and the chicken is cooked through. Turn off the heat.

Cook the chicken:
Serve your dish:
5 Serve your dish:

Serve the cooked rice topped with the cooked chicken and slaw. Garnish with the sliced pickles. Serve with the tzatziki on the side. Enjoy!