with Yellow Rice, White Sauce & Pita Wedges

Yield: 2

Hello Fresh

For all you dark meat lovers in the house: your day has dawned, and it couldn’t have happened to a nicer bowl: This deeply flavored, Middle Eastern street cart-inspired gem boasts buttery turmeric rice, juicy, seared chicken seasoned with our Shawarma Spice Blend, plus fresh tomatoes, toasted pita, and not one but two tantalizing sauces—our house hot sauce and a lemony garlic cream sauce to tame the heat. Prep: 5 Cook: 20

• 1tsp turmeric
• 2scallions
• 1½TBS sour cream
• 10oz diced chicken thighs
• 1tsp hot sauce
• ½cup jasmine rice
• 1oz chicken stock concentrate
• 1lemon
• 1tomato
• 2TBS mayonnaise
• 1tsp garlic powder
• 1TBS shawarma spice blend, recipe follows
• 2pitas
• salt & pepper
• cooking oil
• butter

Make rice:

In a small pot, melt 1 TBS butter over medium heat. Stir in ¼ tsp turmeric, cook stirring frequently, until fragrant, 30-60 seconds.

Stir in rice, ¾ cup water, stock concentrate, a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Prep:

Meanwhile, bring 2 TBS butter to room temperature. Wash and dry produce.

Quarter lemon. Trim and thinly slice 2 scallions, separating whites from greens. Dice tomato into ½-inch pieces.

Mix sauce:

In a small bowl, combine 1½ TBS sour cream, 2 TBS mayonnaise, 1 tsp garlic powder, and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency

Cook chicken:

Pat chicken dry with paper towels, season with Shawarma Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites, cook, stirring occasionally, until chicken is browned and cooked through, 4- to 6-minutes.

Toast & butter pitas:

Toast pitas until softened and warmed through.

Spread with softened butter, then cut each pita into quarters.

Finish & serve:

Once rice is done, fluff with a fork, stir in half the scallion greens. Season with salt and pepper to taste.

Divide rice between bowls. Top with chicken and tomato in separate sections, season tomato with a pinch of salt. Drizzle everything with as much white sauce and hot sauce as you like, garnish with remaining scallion greens. Serve with pita and remaining lemon wedges on the side.

Shawarma Spice Blend

For 1 TBS

½ tsp turmeric
½ tsp cumin
¼ tsp dried coriander
¼ tsp garlic powder
¼ tsp paprika
1/8 tsp ground allspice
1/8 tsp black pepper