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Persian Chicken

Persian Chicken with Carrots and Jeweled Rice

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On the menu Dec 31 — Jan 6

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
  • Calories 840
  • Protein 54g
  • Total Carb 98g
  • Total Fat 25g

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
    • 6 ounces
    • low-fat yogurt
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • roasted pistachios
    • 2 tablespoons
    • roasted pistachios
  • lemon
    • 1
    • lemon
  • carrots
    • 3/4 pound
    • carrots
  • parsley
    • 1/8 ounce
    • parsley
  • yellow onion
    • 1
    • yellow onion
  • basmati rice
    • 3/4 cup
    • basmati rice
  • cinnamon stick
    • 1
    • cinnamon stick
  • currants
    • 2 tablespoons
    • currants
  • ground cardamom
    • 1/8 teaspoon
    • ground cardamom
  • ground coriander
    • 1/2 teaspoon
    • ground coriander
  • garlic powder
    • 1/2 teaspoon
    • garlic powder
  • flour
    • 1/2 cup
    • 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