For dynamic flavor, we’re coating bites of chicken with warming spices like cumin and coriander, then cooking it alongside tender zucchini, and onion. Serves 4
Ingredients:
20 oz Boneless Chicken Breast Pieces
2 cups Jasmine Rice
1/4 cup Dried Currants
2 Zucchini, quartered and sliced
2 Lemons
1 Yellow Onion, thinly sliced
1 teaspoon ground Coriander
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon turmeric
Salt & Pepper, to taste
1/2 cup Mayonnaise
Directions:
1. In a medium pot, heat 2.5 cups of water, 1 tsp. salt, and 1 Tbsp. olive oil to boiling. Rinse the rice under cold water until the water is clear, then add to the pot. Let the rice cook uncovered on medium-high heat, stirring occasionally, until most of the water has been absorbed. Reduce the heat to low, cover and simmer for about 25-30 minutes. Do not open the lid or stir during this time.
2. Using a zester or the small side of a box grater, finely grate the lemons to get 2 teaspoons. Quarter and deseed the lemons. In a small bowl, combine the currants and the juice of 1 lemon.
3. In a seperate bowl, whisk together the lemon zest, mayonnaise, the juice of the remaining lemon, and 2 teaspoons of water. Taste, then season with salt and pepper.
4. Mix together the coriander, cumin, garlic powder, paprika, and turmeric. Place the chicken in a bowl. Season with salt, pepper, and enough of the spice blend to coat thoroughly. Toss to combine. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
5. In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the zucchini pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the cooked chicken; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
6. Fluff the cooked rice with a fork and add in the dressed currants (including any liquid). Stir to combine, then season with salt and pepper if desired.
7. Serve the finished chicken and vegetables over the finished rice. Drizzle with the lemon mayo. Enjoy!
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