One-Pan Spiced Chicken & Cauliflower Rice

Name: One-Pan Spiced Chicken & Cauliflower Rice with Golden Raisins, Carrots & Cilantro Yogurt Sauce
Yield: 2 servings
Ingredients: 1 1/2 tbsp Sour Cream; cup Rice; 2 unit Chicken Stock Concentrate; 1 Lemon; 2 tbsp Greek Yogurt; 1 clove Garlic; 12 oz Cauliflower; 1 tbsp Shawarma Spice Blend; 10 oz Chicken Cutlets; 9 oz Carrot; 1/4 oz Cilantro; 1 oz Raisins; 1/2 oz Almonds; 2 tsp Salt, tsp; 1 tbsp Cooking Oil, tbsp

with Golden Raisins, Carrots & Cilantro Yogurt Sauce

By Recipe0 System

Tonight’s spiced chicken has all the typical Middle Eastern-inspired flavors of shawarma, but it’s cooked in one pan. You’ll add carrots, garlic, rice, and raisins to your chicken, then mix it all together with a squeeze of fresh lemon, a drizzle of cilantro crema, and a garnish of almonds. It all adds up to a dinner that’s easy to clean up and even easier to gobble down.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
cup Rice
2 unit Chicken Stock Concentrate
1 Lemon
2 tbsp Greek Yogurt
1 clove Garlic
12 oz Cauliflower
1 tbsp Shawarma Spice Blend
10 oz Chicken Cutlets
9 oz Carrot
1/4 oz Cilantro
1 oz Raisins
1/2 oz Almonds
2 tsp Salt, tsp
1 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Pat chicken* dry with paper towels. Season all over with 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Shawarma Spice Blend later.)

Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Transfer chicken to a plate; reserve pan.
2

While chicken cooks, wash and dry produce.

Trim, peel, and dice carrots into 1⁄2-inch pieces. Peel and mince garlic. Finely chop cilantro. Quarter lemon.
3

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned, 3-4 minutes.
4

Add a drizzle of oil to pan with carrots; add garlic, raisins, remaining Shawarma Spice Blend, and 1⁄2 tsp salt (1 tsp for 4 servings). Cook until fragrant, 1 minute.

Stir in 1 1⁄2 cups water (3 cups for 4), rice, and stock concentrates. Bring to a boil; cook, stirring occasionally, until liquid has reduced by half, 3-4 minutes. Cover pan and reduce heat to low. Cook until rice is tender, 15-18 minutes. TIP: Add a splash of water if mixture seems dry.

Remove pan from heat; return chicken to pan. Let stand to warm through, 3 minutes.

After cooking garlic and raisins, add cauliflower rice (no need to drain), stock concentrates, a big pinch of salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. Follow the rest of this step as instructed. (Save jasmine rice for another use.)
5

While rice cooks, in a small bowl, combine yogurt, sour cream, and half the cilantro. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
6

Transfer chicken to a cutting board; slice crosswise.

Fluff rice mixture with a fork and stir in a big squeeze of lemon juice to taste.

Divide rice mixture between bowls. Top with chicken and garnish with almonds and remaining cilantro. Drizzle with sauce. Squeeze juice from any remaining lemon wedges over bowls to taste. Serve.

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