Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  12 oz $4.49
• Zucchini

  12 oz $2.69
• Simple Truth Organic® Basmati Rice

  3/4 cup dry $5.99
• Fresh Red Cherries in Bag

  1 cup $5.99
• Jumbo Yellow Onions

  1/2 medium $1.49
• Garlic

  2 cloves $0.79
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Mint

  2 tablespoons chopped $1.49
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  2 tablespoons
• Ground turmeric

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Prep before cooking: pit and halve the cherries, cut the zucchini into 1/2-inch half-moons, thinly slice the onion, mince the garlic, zest and juice the lemon, chop the herbs, and pat the chicken dry; cut any large thighs into smaller pieces so they cook evenly.
2. Rinse the basmati rice until the water runs mostly clear, then combine it in a small saucepan with 1 1/4 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then rest covered off heat 10 minutes.
3. Season the chicken with lemon zest, turmeric, cumin, cinnamon, 3/4 teaspoon salt, black pepper, and 1 tablespoon olive oil, keeping the minced garlic aside so it does not burn during searing.
4. Heat a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil, and sear the chicken until golden and nearly cooked through, about 3 minutes per side; transfer to a plate.
5. Add the sliced onion to the same skillet and cook 3 minutes, scraping up browned bits, then stir in the minced garlic for 30 seconds until fragrant.
6. Add the zucchini with a pinch of salt and cook 4 to 5 minutes until lightly browned but still tender-crisp, then stir in the cherries, lemon juice, honey, and 2 tablespoons water.
7. Return the chicken and any juices to the skillet, reduce heat to medium-low, cover, and simmer 4 to 5 minutes until the chicken reaches 165°F; uncover briefly if needed to reduce the sauce until glossy.
8. Fluff the rice with a fork and fold in half the mint and parsley; spoon rice into shallow bowls, top with chicken, zucchini, onions, and cherry sauce, then finish with the remaining herbs.