Past Recipes
Middle Eastern–Spiced Chicken

Middle Eastern–Spiced Chicken with Crispy Rice, Yogurt, and Almonds

See upcoming menus

Get weekly recipes and ingredients delivered.

Chef Liz is riffing on tahdig, a Persian rice dish with a delightfully crunchy texture and golden color. She infuses sticky rice with turmeric, then stirs in tart dried cherries and sautéed onion. It's all pressed down in a hot pan until crisp, then served with warmly-spiced chicken breasts. A blend of Greek yogurt and wilted spinach provides cool, creamy contrast.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

  • Calories 910
  • Protein 49g
  • Total Carb 61g
  • Total Fat 51g

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

Ingredients & Equipment

What we send

  • sticky rice
    • 1/2 cup
    • sticky rice
  • dried cherries
    • 3 tablespoons
    • dried cherries
  • ground turmeric
    • 1/4 teaspoon
    • ground turmeric
  • baby spinach
    • 1 ounce
    • baby spinach
  • parsley
    • 1/8 ounce
    • parsley
  • yellow onion
    • 1
    • yellow onion
  • sliced almonds
    • 1 tablespoon
    • sliced almonds
  • boneless skin-on chicken breasts
    • 2
    • boneless skin-on chicken breasts
  • Saudi Arabian spice mix
    • 1 teaspoon
    • Saudi Arabian spice mix
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan
  • 10" medium nonstick pan

Cooking Steps

  1. Cook rice

    Cook rice

    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.

  2. Prepare ingredients and fry almonds

    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.


  3. Cook chicken

    Cook chicken

    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.

  4. Sauté onion and wilt spinach

    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.

  5. Make crispy rice

    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.

  6. Plate chicken

    Plate chicken

    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!

What is Plated?
  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.