Turkish-Style Spiced Chicken Thighs
with Almond Rice and Yogurt Sauce
The star of this dish is the warm Turkish Spice Blend that seasons tender chicken. It's drizzled with a garlic-lemon yogurt sauce and served alongside fragrant almond rice for a meal that will transport your taste buds to Istanbul.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
1 tbsp
Turkish Spice Blend
28 g
Almonds, sliced
(Contains Tree nuts)
¾ cup
Basmati Rice
340 g
Sweet Potato
56 g
Onion, chopped
100 mL
Greek Yogurt
(Contains Milk)
7 g
Parsley
1 unit
Lemon
1 tsp
Garlic Salt
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tsp
Sugar*
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the onions, 1/4 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 18-22 min.
While sweet potatoes roast, heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining onions. Cook, stirring often, until fragrant, 1 min. Add rice, broth concentrate and 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!) While almonds toast, pat chicken dry with paper towels. Sprinkle with Turkish Spice Blend and 1/4 tsp garlic salt (dbl for 4 ppl). Season with pepper. When almonds are done, transfer to a plate and set aside.
Using the same pan, increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to another unlined baking sheet. Roast in the top of the oven until chicken is cooked through, 10-12 min.**
While chicken roasts, zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop parsley. Add yogurt, half the parsley, 1 tsp lemon zest, 1 tbsp lemon juice and 1 tsp sugar (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine.
Fluff rice with a fork, then stir in almonds and remaining parsley. Season with salt. Slice chicken. Divide rice between plates, then top with sweet potatoes and chicken. Spoon yogurt sauce over top. Squeeze over a lemon wedge, if desired.
