Careme

Ingredients

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

  12 oz $4.49
• Zucchini

  12 oz, cut into half-moons $2.69
• Simple Truth Organic® Basmati Rice

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

  1 cup, pitted and halved $5.99
• Jumbo Yellow Onions

  1/2 medium, thinly sliced $1.49
• Garlic

  2 cloves, minced $0.79
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $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. 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.
2. While the rice cooks, pat the chicken thighs dry and cut any large pieces in half; season with lemon zest, turmeric, cumin, cinnamon, 3/4 teaspoon salt, black pepper, minced garlic, and 1 tablespoon olive oil.
3. Heat a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil, and sear the chicken until deeply golden, about 4 minutes per side; transfer to a plate.
4. Add the sliced onion to the same skillet and cook 3 minutes, scraping up browned bits, then add the zucchini with a pinch of salt and cook 4 to 5 minutes until lightly browned but not mushy.
5. Stir in the cherries, lemon juice, honey, and 2 tablespoons water, then return the chicken and any juices to the skillet; reduce heat to medium-low, cover, and simmer 6 to 8 minutes until the chicken reaches 165°F.
6. Uncover and simmer 1 to 2 minutes more if needed to make the cherry pan sauce glossy; taste and adjust with salt, pepper, or a squeeze more lemon.
7. 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.