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

Spiced Chicken & Cabbage Slaw

with Jasmine Rice & Cucumber-Yogurt Sauce

20 MIN
2 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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Spiced Chicken & Cabbage Slaw with Jasmine Rice & Cucumber-Yogurt Sauce
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tried-and-true
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tips & techniques
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

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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!