Yogurt-Marinated Chicken with Jeweled Rice and Crispy Chickpeas

This vibrant dish brings together tender, spiced chicken, fluffy basmati rice studded with dried cherries and pistachios and a medley of fresh sides. The chicken is marinated in yogurt and warm spices, then seared until golden and juicy. Alongside, you’ll enjoy roasted chickpeas and onions, a crisp cucumber-tomato salad and creamy hummus and tzatziki with warm pita.

Perfect for a special dinner or a fun weekend meal, this recipe is full of contrasting textures and bright flavors. The jeweled rice gets its name from the colorful dried cherries and chopped pistachios folded in, adding sweetness and crunch. Every element comes together beautifully on one plate.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

8 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

4 ounce Dairy-Free Tzatziki SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. In a medium bowl, whisk together the yogurt, garlic powder, 1 teaspoon shawarma spice blend, 1 tablespoon olive oil, 1 teaspoon salt and a pinch of black pepper. Pat the chicken cutlets dry with paper towels, then add them to the bowl and turn to coat. Let marinate for 15 minutes.
2. Meanwhile, prepare the vegetables: halve, peel and cut the red onion into ½-inch-thick wedges. Mince a few wedges to get 2 tablespoons of minced onion. Quarter the grape tomatoes. Dice the mini cucumbers. Pick the dill fronds and roughly chop them. Cut the lemon half into wedges.
3. In a medium bowl, combine the minced onion, tomatoes, cucumbers, half the chopped dill, the juice from the lemon half, a drizzle of olive oil and salt and pepper to taste. Refrigerate until serving.
4. Drain and rinse the chickpeas; pat very dry with paper towels. On a baking sheet, toss the chickpeas and onion wedges with a drizzle of olive oil, 1 teaspoon shawarma spice blend, salt and pepper. Roast on the top rack for 18-20 minutes, tossing halfway, until the chickpeas are crispy and the onion is browned and tender. (Note: The chickpeas may pop a bit while roasting.)
5. While the chickpeas roast, melt 1 tablespoon butter in a small pot over medium-high heat. Add the dried cherries, half the chopped pistachios, the remaining shawarma spice blend and a pinch of salt. Cook, stirring, until fragrant, about 1 minute. Stir in the basmati rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover, reduce the heat to low and cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
6. While the rice cooks, heat a drizzle of olive oil in a large nonstick pan over medium heat. Remove the chicken from the marinade, letting excess drip off and discard the marinade. Add the chicken to the pan and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest.
7. Wrap the pitas in damp paper towels and microwave until warm and pliable, 30-40 seconds. Cut each pita into 6 triangles. Fluff the rice with a fork and stir in the remaining dill, 1 tablespoon butter and salt and pepper to taste. Thinly slice the chicken crosswise. Divide the rice among plates, top with sliced chicken and arrange the roasted chickpeas and onion on the side. Drizzle with tzatziki, garnish with the remaining pistachios and serve with the cucumber salad, pita wedges, hummus and extra tzatziki.

Recipe Tips

FAQ

Can I use regular tzatziki instead of dairy-free?

Yes, regular tzatziki works perfectly in this recipe. Use it as a direct substitute.

What can I substitute for shawarma spice blend?

You can make your own blend with equal parts cumin, coriander, paprika, turmeric and a pinch of cinnamon or allspice.

Can I prepare any components ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance and refrigerate. The cucumber salad can also be made a few hours ahead and kept chilled.