Middle Eastern–Spiced Chicken with Crispy Rice, Yogurt, and Almonds
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Ingredients & Equipment
What we send
- 1/2 cupsticky rice
- 3 tablespoonsdried cherries
- 1/4 teaspoonground turmeric
- 1 ouncebaby spinach
- 1/8 ounceparsley
- 1yellow onion
- 1 tablespoonsliced almonds
- 2boneless skin-on chicken breasts
- 1 teaspoonSaudi Arabian spice mix
- 1 containernonfat Greek yogurt
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan
- 10" medium nonstick pan
- Tree Nuts
In a small pot, combine rice, dried cherries, turmeric, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to low, then cover pot and cook until water is fully absorbed, 12 minutes. Remove pot from heat. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to crisp in Step 5. Meanwhile, rinse all produce.
Prepare ingredients and fry almonds
Pat spinach dry with paper towel and roughly chop. Roughly chop parsley leaves and stems. Peel onion and cut into small dice. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add almonds. Fry, stirring, until golden and fragrant, 3-4 minutes. Remove pan from heat. Transfer almonds to cutting board. Wipe pan clean for the next step.
Pat chicken very dry with paper towel; season all over with Saudi Arabian spice mix, ½ teaspoon salt, and pepper. Return pan from almonds to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip; sear until cooked through and no longer pink, 6 minutes more. Transfer chicken to cutting board to rest; reserve pan.
Sauté onion and wilt spinach
While chicken cooks, heat 2 teaspoons olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until softened, 4-5 minutes. Add sautéed onion and ¾ teaspoon salt to pot with cooked rice. Stir to combine; reserve pan, off heat. Meanwhile, add spinach to pan from chicken, still over medium-high heat. Cook, stirring, to wilt slightly, 1-2 minutes. Remove pan from heat.
Make crispy rice
Return pan from onion to medium-high heat with 3 tablespoons olive oil. When oil is shimmering, add rice mixture and press down into a single layer. Cook, without moving, until golden brown and crisp on bottom, 4-6 minutes. Remove pan from heat. Using a spatula, break crispy rice into large pieces and transfer to 1 half of each serving plate, flipping crisped-side up.
In a small bowl, stir together Greek yogurt, wilted spinach, ¼ teaspoon salt, and pepper to combine. Spread spinach yogurt over plates with rice and top with Middle Eastern–spiced chicken (so skin stays crisp). Garnish everything with parsley and fried almonds. Enjoy!