Moroccan Chicken Curry

with zucchini and quick tzatziki

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • ½ cup Jasmine Rice
  • 2 Zucchini
  • 1 Roma Tomato
  • ¼ oz. Cilantro
  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. Harissa Sauce
  • 2 Tbsp. Tomato Paste
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    624
  • Carbohydrates
    58g
  • Fat
    21g
  • Protein
    46g
  • Sodium
    1574mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner. Cover and set aside. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ¼” half-moons. Trim and slice whites portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Core tomato and cut into ¼" dice. Mince cilantro, leaves and stems. Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Sear the Chicken
    3

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken pieces to hot pan and stir occasionally until lightly browned, 3-4 minutes. Remove chicken to a plate. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Step 4 - Make Sauce and Finish Chicken
    4

    Make Sauce and Finish Chicken

    Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions and zucchini and stir occasionally until lightly browned, 3-4 minutes. Add ½ cup water, tomato, tomato paste, and harissa and bring to a boil. Add chicken, ½ tsp. salt, and a pinch of pepper. Reduce to a simmer, cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with green portions of green onions, cilantro, and sour cream. Bon appétit!