• Before starting, wash and dry all produce.
• Heat a medium pot over medium. 
• Using a strainer, rinse rice until water runs clear.
• When the pot is hot, add 1 tbsp (2 tbsp) butter, then rice, vegetable stock powder and half the Cumin-Turmeric Spice Blend (use all for 4 servings). 
• Cook for 2-3 min, stirring often, until fragrant. 
• Add 1 1/4 cups (2 1/2 cups) water, 1/4 tsp (1/2 tsp) garlic salt and raisins. Bring to a boil over high. 
• Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. 
• Remove from heat. Set aside, still covered.

• Meanwhile, cut zucchini into 1/2-inch pieces.
• Roughly chop parsley.

• Pat chicken dry with paper towels. Season all over with Shawarma Spice Blend, remaining garlic salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Cook for 3-6 min, flipping halfway, until cooked through.** 
• Transfer to a plate, cover to keep warm.

• Reheat the same pan over medium. 
• When hot, add zucchini. Cook for 3-4 min, stirring often, until tender-crisp. 
• Season with salt and pepper. 
• Remove pan from heat. 

• When rice is finished cooking, fluff with a fork.
• Set aside 2 tbsp (4 tbsp) crispy shallots.
• To the pot, add zucchini, remaining crispy shallots and half the parsley, then stir to combine.
• Season with pepper.

• Thinly slice chicken.
• Divide jewelled rice between bowls.
• Top with chicken.
• Sprinkle with remaining parsley and reserved crispy shallots, then drizzle yogurt sauce over top.

If you've opted to get organic chicken breasts, season in the same way the recipe instructs you to season chicken thighs. Increase pan-frying time to 6-7 min per side.**