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Persian-Style Chicken Thighs with Meyer Lemon

over Zucchini-Jewelled Rice

Cooking time

30 minutes

Servings

2/4

Calories

750 /serving

What’s sweet about Meyer lemon is just that—it’s sooo sweet. It’s still got a compelling tart twist, but it’s one of the most honeyed lemons you can find, which in this Iranian-inspired recipe equates to a beautiful contrast of flavours. You’ll be seasoning plump chicken thighs in a traditional combination of spices—turmeric, cardamom, coriander and garlic—and serving them on a bed of basmati rice dotted with crunchy pistachios and dried cranberries. Quickly sauté thinly sliced carrots and scallions for a bright side. Then comes the talking piece: you’ll finish the dish with delicate Meyer lemon segments made into a snappy garnish, for a taste of pure sunshine.

We will send you:

  • 4 Chicken thighs
  • 2 Scallions
  • 1 Shallot (or onion)
  • 200g Nantes carrots
  • 1 Zucchini
  • 1 Meyer lemon
  • 157g Basmati rice
  • 25g Pistachios
  • 28g Dried cranberries
  • 12g Persian-style spice blend (coriander, garlic, turmeric, salt, cardamom)

Contains: Pistachios

You will need:

Medium pot
Large pan
Zester
Peeler
Oil
Olive oil
Salt & pepper
Grater
Total Fat
20 g
Saturated Fat
4 g
Sodium
600 mg
Total Carbs
98 g
Sugars
18 g
Protein
44 g
Fibres
11 g
Preparation
a picture
Cook the rice
Roughly chop the pistachios and cranberries. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), a big pinch of salt and ½ the spice blend; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add the chopped pistachios and cranberries; fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Cook the chicken
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
a picture
Mise en place
While the chicken cooks, zest the Meyer lemon. Cut off the top and bottom so it sits flat on your cutting board; cut away the peel and pith. Over a bowl, cut between the membranes to separate the lemon segments; save the juice. Peel and thinly slice the carrots into rounds. Grate the zucchini. Peel, halve and small-dice the shallot. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
a picture
Cook the zucchini
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the shallot and as much of the Meyer lemon zest as you’d like. Cook, 1 to 2 minutes, until fragrant. Add the zucchini and cook, 1 to 2 minutes, stirring frequently, until softened. To the pot of rice, add the cooked zucchini and shallot; stir to combine. Season with S&P. Reserve the pan.
a picture
Cook the carrots
In the reserved pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and cook, 30 seconds to 1 minute, until fragrant. Add the carrots and cook, stirring frequently, 2 to 3 minutes, until beginning to soften; season with S&P to taste.
a picture
Finish & serve
Using your hands, break up the lemon segments into smaller pieces. Add 2 tbsp olive oil (double for 4 portions) to the bowl of Meyer lemon segments and juice; season with S&P to taste. Divide the jewelled rice between your plates. Top with the chicken and as much of the Meyer lemon mixture as you’d like. Garnish with the green tops of the scallions (to taste). Serve the carrots on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.