Turkish-Style Spiced Chicken

⏲️ Prep time: 10 min

🍳 Cook time: 30 min

🍽️ Servings: 4

Ingredients

2 Chicken Breasts

1 Tbsp Turkish Spice Blend

1 oz Almonds, sliced

3/4 cup Basmati Rice

12 oz Sweet Potato

2 oz Onion, chopped

100 mL Greek Yogurt

2 Tbsp Parsley

1 Lemon

1/2 tsp Garlic Salt

1 1/2 cup Chicken Broth

1 tsp Sugar

Directions

1. Cut sweet potatoes into 1/2 inch pieces. Combine and toss sweet potatoes,

half the onions, half the garlic salt, and a tablespoon of oil. Lay to a

baking sheet and roast on the middle rack of the oven, stirring halfway

through until golden brown (12-22 mins).

2. While sweet potatoes roast, heat a medium pot over medium-high heat. When

hot, add a tablespoon of oil and remaining onions. Cook, stirring often until

fragrant (1 min). Add chicken broth and rice, cover, and bring to a boil

over high heat. Once boiling, reduce heat to low and leave covered until rice

is tender and liquid is absorbed (12-14 mins). Remove pot from heat, still

covered.

3. 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

mins). When almonds are done, transfer to a plate and set aside.

4. While almonds toast, pat chicken dry with paper towel. Sprinkle with Turkish

Spice blend and the remaining garlic salt. Season with pepper. With the pan

used in the last step, increase heat to medium-high. Add a tablespoon of oil

and the chicken. Pan-fry until golden brown (1-2 min per side). Transfer

chicken to another baking sheet. Roast on the top rack of the oven until

chicken is cooked through (10-12 mins).

5. While chicken roasts, zest and juice half the lemon. Cut remaining lemon into

wedges. Roughly chop parsley. Add yogurt, half the parsley, sugar, lemon

zest and juice to a small bowl. Season with salt and pepper, and whisk to

combine.

6. Fluff rice with a fork, then stir in almonds and remaining parsley. Slice

chicken. Divide rice between plates, then top with sweet potatoes and

chicken. Spoon yogurt sauce over top. Squeeze over a lemon wedge, as desired.