Shawarma Chicken & Currant Rice

To create a dynamic flavor, we coat pieces of chicken with warming spices such as cumin and coriander, then cook them with tender zucchini and onion and served over a bed of currant rice.

Serves 4

Ingredients:

• 20 oz Boneless Chicken Breast Pieces

• 2 cups Jasmine Rice

• ¼ cup Dried Currants

• 2 Zucchini, quartered and sliced

• 1 Lemon

• 1 Yellow Onion, thinly sliced

• 1 teaspoon ground Coriander

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon turmeric

• Salt & Pepper, to taste

• ½ cup Mayonnaise

  
  

Directions:

1. In a medium pot, heat 2½ cups of water, 1 tsp. salt, and 1 Tbsp. olive oil to boiling. Rinse the rice under cold water until the water is clear, then add to the pot. Cook uncovered on medium-high heat, stirring occasionally, until most of the water is absorbed. Reduce the heat to low, cover, and cook for about 25-30 minutes without opening the lid or stirring.

2. Using a zester or the small side of a box grater, finely grate the lemon to get 1-2 teaspoons. In a small bowl, combine the currants and the juice of ½ lemon.

3. In a separate bowl, mix the lemon zest, mayonnaise, the juice of the remaining lemon, and 2 teaspoons of water together. Taste, then season with salt and pepper.

4. Combine the coriander, cumin, garlic powder, paprika, and turmeric. Place the chicken in a bowl. Season with salt, pepper, and enough of the spice blend to coat well. Toss to mix. In a medium pan (preferably nonstick), heat a drizzle of olive oil over medium-high heat until hot. Add the seasoned chicken in an even layer. Cook without stirring for 3 to 4 minutes, or until lightly browned. Continue cooking, stirring occasionally, for another 3 to 4 minutes, or until browned and fully cooked. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

5. In the pan with the reserved fond, heat a drizzle of olive oil over medium-high heat until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, for 5 to 6 minutes, until lightly browned and slightly softened. Add the zucchini slices; season with salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, until softened. Add the cooked chicken; season with salt and pepper. Cook, stirring frequently, for 30 seconds to 1 minute, until thoroughly combined.

6. Fluff the cooked rice with a fork and add in the prepared currants (including any liquid). Stir to combine, then season with salt and pepper if desired.

7. Serve the finished chicken and vegetables over the finished rice. Drizzle with the lemon mayo. Enjoy!