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Spiced Chicken & Cabbage Slaw

with Jasmine Rice & Cucumber-Yogurt Sauce

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    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.

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fresh
ingredients
Spiced Chicken & Cabbage Slaw with Jasmine Rice & Cucumber-Yogurt Sauce
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Jasmine Rice
  • ½ lb Shredded Cabbage
  • 1 Red Onion
  • 2 Tbsps Savory Tomato Chutney
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 Tbsps Mayonnaise
  • 2 oz Pickle Chips
  • 1 Tbsp Ras El Hanout
tried-and-true
kitchen tools
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!

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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.

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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!