Persian Chicken and Roasted Veggies

🥘 Ingredients

• Shawarma Spice Blend
  1/2 tbsp
• basmati rice
  3/4 c
• butter
  2 tbsp
• chicken cutlets
  12 oz
• chickpeas
  15 oz
• cilantro
  4 tbsp
• dried cherries
  4 tbsp
• garlic
  2 clove
• grape tomatoes
  1 c
• olive oil
  3 tbsp
• pistachios
  4 tbsp
• red onion
  1 unit
• sour cream
  2 tbsp
• yogurt
  1/2 c

🍳 Cookware

• medium bowl
• baking sheet
• small pot
• large pan
• small bowl

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Mince garlic . In a medium bowl , combine yogurt , 1 TBSP olive oil , half the garlic, 1 tsp Shawarma Spice Blend , 1 tsp salt, and pepper. Add chicken cutlets and turn to coat. Set aside to marinate for ⏱️ 15 minutes .

   garlic: 2 clove, yogurt: 1/2 c, olive oil: 3 tbsp, Shawarma Spice Blend: 1/2 tbsp, chicken cutlets: 12 oz
2. 

   2

   While chicken marinates, halve, peel, and cut red onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP. Drain and rinse chickpeas ; pat very dry with paper towels. Chop cilantro leaves and stems. Roughly chop pistachios .

   red onion: 1 unit, chickpeas: 15 oz, cilantro: 4 tbsp, pistachios: 4 tbsp
3. 

   3

   Toss onion wedges, chickpeas, and grape tomatoes on a baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice Blend, salt, and pepper. Roast, tossing halfway through, until chickpeas are crispy and veggies are tender, ⏱️ 20 minutes . TIP: It’s natural for some chickpeas to pop as they roast.

   grape tomatoes: 1 c
4. 

   4

   Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add dried cherries , minced onion, half the pistachios, remaining Shawarma Spice Blend, and a pinch of salt. Cook, stirring, until fragrant, ⏱️ 1 minutes . Stir in basmati rice , ¾ cup water, and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 15 minutes . Keep covered off heat.

   butter: 2 tbsp, dried cherries: 4 tbsp, basmati rice: 3/4 c
5. 

   5

   While rice cooks, heat a drizzle of olive oil in a large pan over medium heat. Remove chicken from marinade; allow excess to drip off. Add chicken to pan and cook until browned and cooked through, ⏱️ 6 minutes per side. TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower the heat. Turn off heat; transfer to a cutting board. Once cool enough to handle, slice chicken crosswise.
6. 

   6

   In a small bowl , combine sour cream and remaining garlic to taste. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt. Fluff rice with a fork; stir in 1 TBSP butter, half the cilantro, salt, and pepper. Divide rice between plates; top with chicken and veggies. Drizzle with sauce; top with remaining pistachios and cilantro.

   sour cream: 2 tbsp