Persian Chicken

Persian Chickenwith Carrots and Jeweled Rice

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. For Chef Michelle's Persian-inspired dinner, tender, yogurt-marinated chicken is dredged in cardamom, garlic, and coriander, then 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
    3servings
    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