Yogurt-Marinated Chicken with Spiced Rice and Roasted Veggies

Transport your taste buds to the Middle East with this vibrant and deeply satisfying dish. Tender chicken is marinated in yogurt and warm spices, then seared to golden perfection. It’s served alongside fragrant basmati rice studded with dried cherries and pistachios, plus a medley of roasted vegetables and crispy chickpeas.

The crowning glory is a garlicky white sauce that ties everything together. This recipe is bursting with flavor and texture, making it a memorable meal for any night of the week.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 ounce YogurtView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Mince the garlic. In a medium bowl, combine yogurt, 1 tablespoon olive oil, half the garlic, 1 teaspoon shawarma spice, 1 teaspoon salt and pepper. Add chicken and turn to coat. Let marinate for 15 minutes.
2. Meanwhile, halve, peel and cut the red onion into ½-inch-thick wedges. Mince enough onion wedges to get 2 tablespoons. Drain and rinse chickpeas; pat very dry with paper towels. Chop cilantro leaves and stems. Roughly chop pistachios.
3. On a baking sheet, toss onion wedges, chickpeas and tomatoes with a drizzle of olive oil, 1 teaspoon shawarma spice, salt and pepper. Roast until chickpeas are crispy and veggies are tender, about 20 minutes, tossing halfway through.
4. In a small pot, melt 1 tablespoon butter over medium-high heat. Add dried cherries, minced onion, half the pistachios, remaining shawarma spice and a pinch of salt. Cook until fragrant, about 1 minute. Stir in rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat.
5. While rice cooks, heat a drizzle of olive oil in a large nonstick pan over medium heat. Remove chicken from marinade, letting excess drip off. Cook until browned and cooked through, 6-8 minutes per side. Transfer to a cutting board; let rest, then slice crosswise.
6. In a small bowl, combine sour cream and remaining garlic to taste. Add water 1 teaspoon at a time until drizzling consistency. Season with salt. Fluff rice with a fork; stir in 1 tablespoon butter, half the cilantro, salt and pepper. Divide rice among plates, top with chicken and veggies. Drizzle with sauce and garnish with remaining pistachios and cilantro.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this marinade works well with lamb, beef or even firm tofu. Adjust cooking times accordingly.

What can I substitute for shawarma spice?

You can make your own blend with cumin, coriander, paprika, turmeric, cinnamon and cardamom.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.