Past Recipes
Persian Chicken

Persian Chicken with Carrots and Jeweled Rice

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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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Pour yogurt into a large bowl or resealable plastic bag. Pat chicken dry with paper towel, add to yogurt, and turn to coat. Set aside to marinate at room temperature. Meanwhile, roughly chop pistachios. Quarter lemon and set aside for serving. Rinse carrots and cut crosswise on a diagonal into ½-inch pieces. Rinse parsley and roughly chop leaves, discarding stems. Peel onion and cut into small dice.

  2. Toast rice

    Toast rice

    Heat 1 tablespoon olive oil in a small pot over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until tender, about 2 minutes. Add rice and cook, stirring frequently, until toasted and translucent, about 2 minutes more.

  3. Cook rice

    Cook rice

    Add cinnamon stick, 1¼ cups water, and ½ teaspoon salt to pot with rice and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Then, remove and discard cinnamon stick, and fluff rice with a fork. Stir in currants, pistachios, and half of parsley. Cover jeweled rice again to keep warm.

  4. Roast carrots

    Roast carrots

    While rice cooks, on a baking sheet, toss carrots with half of spice mix, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tender and slightly browned, 12-15 minutes.

  5. Bread chicken

    Bread chicken

    While carrots roast, on a large plate, combine flour, remaining spice mix, ¼ teaspoon salt, and pepper as desired. Remove chicken from yogurt, wiping off as much as possible. Season chicken all over with ½ teaspoon salt and pepper as desired, then dredge in spiced flour, shaking off excess.

  6. Cook and plate chicken

    Cook and plate chicken

    Heat 2 tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is no longer pink, 5-6 minutes per side. Divide jeweled rice between serving plates, then top with Persian chicken, carrots, and lemon wedges for squeezing over. Garnish with remaining parsley and enjoy!

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