Persian Chicken & Shrimp Lettuce Wraps

Persian Chicken

Ingredients

  • 8 chicken drumsticks

  • 2 tsp each: salt & black pepper, divided

  • 1 tsp each: sweet paprika, garlic powder

  • juice from ½ lemon

  • 2 tbsp olive oil, divided

  • 1 tbs unsalted butter

  • 1 yellow onion, finely chopped

  • 6 garlic cloves, minced

  • 1 tsp each: ground cumin, sumac

  • ½ tsp ground coriander

  • 1 cup uncooked basmati rice

  • 1 can 14 oz chickpeas, drained

  • 3 ½ cups chicken broth

  • ½ cup almonds, roughly chopped

  • cilantro and pomegranate seeds, for serving

Instructions

  1. To a big bowl, add drumsticks, paprika, garlic powder, lemon juice, 1 teaspoon salt and pepper, and 1 tablespoon olive oil. Massage the chicken with the spice mixture. Set aside.

  2. Finely chop the onion, mince the garlic and roughly chop the almonds.

  3. Heat butter and the remaining oil in a large ovenproof skillet or pot over medium. Add drumsticks and cook 5 minutes per side or until golden brown. Remove from skillet onto a clean plate.

  4. Add onion and garlic, cook for 3 minutes. Add cumin, sumac, coriander and the remaining salt and pepper. Add rice and stir until mixed, toast for 2 minutes.

  5. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until most of the liquid is absorbed by the rice. Add more broth if needed.

  6. In the meantime, preheat the oven to 400°F/200°C.

  7. Stir in chickpeas and nestle chicken drumsticks in the rice, cover and simmer for 8 minutes more.

  8. Remove the lid and sprinkle with almonds. Transfer the skillet to the oven and bake, uncovered, for 15-20 minutes or until the chicken is cooked through and golden. Top with cilantro and pomegranate seeds. Enjoy!

*In flyer September 17 - 23, 2023
Recipe and photo credit: Serving Dumplings

shrimp lettuce wraps

Ingredients

  • 1 Tahini Green Goddess Dressing

  • ¼ English cucumber, halved lengthwise & thinly sliced into half moons

  • ½ cup cherry tomatoes, halved

  • 2 baby bell peppers, sliced into rings

  • 4 green onions, trimmed, whites and greens chopped

  • ½ cup Basil leaves, cilantro, or parsley

  • 12 ounces large shrimp, peeled and deveined

  • Kosher salt

  • ½ tsp garlic powder

  • ½ tsp dried oregano

  • Extra virgin olive oil

  • ½ lemon

  • 1 head lettuce

Instructions

  1. Purchase Green Goddess Dressing with Tahini.

  2. Prepare and slice the vegetables and set them aside.

  3. Pat the shrimp dry and toss it with kosher salt, the garlic powder, and dried oregano.

  4. Heat 1 tbs extra virgin olive oil in a large non-stick pan. Add the shrimp and cook for 3 to 4 minutes or until no longer grey. Immediately squeeze the lemon all over the shrimp.

  5. Assemble the lettuce wrap. Take one lettuce leaf (or you can overlap two leaves if you’re using smaller lettuce leaves) and arrange some of the veggies and fresh herbs on top. Add 1 to 2 shrimp. And finish with a drizzle of the green goddess dressing.

  6. Serve the lettuce wraps with a bit more of the green goddess dressing on the side.

*In flyer September 17 - 23, 2023
Recipe and photo credit: The Mediterranean Dish

Annah Kassen