Full Menu
Persian Chicken

Persian Chickenwith Carrots and Jeweled Rice

Sign up to order

On the menu Dec 10 — Dec 16

We’re big fans of submerging chicken in marinade, even for a little while, before cooking—especially if it’s tangy, creamy yogurt, which is easily balanced with fragrant spice. Back by popular demand, this Persian-inspired Encore Recipe dredges tender, yogurt-marinated chicken in cardamom, garlic, and coriander; then, it’s seared until crisp and golden. It’s paired with simple spice-roasted carrots and cinnamon-infused basmati rice, decked out with currants, parsley, and pistachios for a stunning bejeweled look.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Calories840
Protein54g
Total Carb98g
Total Fat25g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • low-fat yogurt
    low-fat yogurt
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • roasted pistachios
    roasted pistachios
  • lemon
    lemon
  • carrots
    carrots
  • parsley
    parsley
  • yellow onion
    yellow onion
  • basmati rice
    basmati rice
  • cinnamon stick
    cinnamon stick
  • currants
    currants
  • ground cardamom
    ground cardamom
  • coriander
    coriander
  • garlic powder
    garlic powder
  • flour
    flour

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • large resealable plastic bag (optional)
  • 6" small pot with lid
  • baking sheet
  • 12" large nonstick pan

Allergens