Shawarma Spiced Chicken with Apricot Sauce and Almond Rice

This shawarma-spiced chicken brings all the warm, aromatic flavors of the Middle East to your dinner table without a rotating spit. A quick pan sauce made with apricot jam adds a touch of sweetness that perfectly balances the savory spices. Served over fluffy basmati rice studded with sliced almonds, this dish is a delightful mix of textures and tastes.

A cool cucumber and tomato salad tossed in a creamy lemon yogurt dressing provides a refreshing contrast to the spiced chicken. It’s a complete meal that’s simple enough for a weeknight but impressive enough for company. Ready in just 30 minutes, this recipe is sure to become a favorite.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, bring 1 cup of water to a boil. Add the basmati rice and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the chicken: Pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper and the shawarma spice blend.
3. Cook the chicken: Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
4. Make the apricot sauce: In the same skillet, add the apricot jam, chicken stock concentrate, hot sauce and 1/4 cup of water. Bring to a simmer, scraping up any browned bits. Cook until slightly thickened, about 2 minutes. Return the chicken to the skillet and turn to coat in the sauce.
5. Prepare the salad: Halve the mini cucumber lengthwise, then slice into half-moons. Halve the grape tomatoes. In a small bowl, combine the cucumber, tomatoes and a squeeze of lemon juice. Season with salt and pepper.
6. Make the dressing: In another small bowl, mix the yogurt with a squeeze of lemon juice and a pinch of salt. Stir until smooth.
7. Toast the almonds: In a small dry skillet over medium heat, toast the sliced almonds until golden and fragrant, about 2 minutes. Stir into the cooked rice.
8. Serve: Divide the almond rice among plates. Top with the spiced chicken and drizzle with apricot sauce. Serve the cucumber salad alongside, drizzled with the lemon yogurt dressing.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for shawarma spice blend?

You can make your own by combining 1 teaspoon each of cumin, coriander, paprika and a pinch of cinnamon, cardamom and turmeric.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on chicken stock concentrate and hot sauce to ensure they are gluten-free.