Persian Chicken

Standard

Persian Chicken

serves 4-6

1 tsp olive oil

1/2 onion, diced

1 lb chicken, cut into bite sized pieces

1/2 tsp ground cardamom

1/2 tsp cumin

1/2 tumeric

3 summer squash or zucchini

1/4 cup sliced almonds

2 Tbs currants (or raisins, chopped)

1 lemon, zest and juice

1/2 cup yogurt

1.5 cups rice, quinoa, or amaranth, cooked according to directions.

 

Add 1/2 lemon worth of juice and zest to the yogurt, mix together, and sit in fridge until ready to eat. If you plan ahead, it gets better the longer it sits so you can do this earlier in the day.

sautee onion in olive oil for 2 minutes. Toss raw chicken in spices. Add to onions and sautee for 3 minutes. Add zucchini and cook for 5 minutes, until cooked through. Add 1/2 lemons worth of juice and zest. Add the currants.

While zucchini is cooking, add sliced almonds to a dry cast iron pan and toast until light brown.

Serve over rice, quinoa, or amaranth, top with toasted almonds and dollop of lemon yogurt. I have used a lime before when I didn’t have a lemon and it was great too!

 

 

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