I finally made the third Blue Apron dinner tonight, so.
What Blue Apron assumes you have: stove, oven, cutting board, knife, small cooking pot with a functional lid, pan of reasonable size, a zester, several bowls and plates, measuring spoons, measuring cup, a whisk, a baking tray, a cooling rack, olive oil, salt, and black pepper.
What Blue Apron provides: chicken (pre-cut!!!), 1 zucchini, 1 onion, 1 lemon, some parsley, a small packet of whole almonds, a small container of currants, a pat of salted butter, a packet of spice mix (cardamom, cumin, and turmeric), 1/2 cup jasmine rice, and 1/2 cup plain Greek yogurt.
The recipe is as follows:
1. Cut onion into thin slices
2. Cut zucchini into quarters (lengthwise) and then into slices
3. Chop parsley and almonds (they can go into the same dish)
4. Zest lemon, then cut into quarters
5. Dump currants into a bowl and squeeze two lemon quarters over them so they can soak in lemon juice for a while
At some point in here, start the rice (the exact time will depend on how efficient you are at cutting and zesting):
1. Dump 1 cup water, the rice packet, and some salt into a small cooking pot
2. Bring to a boil
3. Cover and reduce heat to low
4. Cook ~13 minutes, or until all water is absorbed
5. Transfer ~half the rice to a baking tray and spread into an even layer
6. Set the rest aside in a warm place (I suggest removing it from the pot to avoid sticking)
At some point in the rice-cooking process, you will want to start pre-heating the oven to 475F.
While the rice is cooking, you can start the chicken:
1. Rinse and dry the chicken.
2. In a bowl, mix spice packet, salt, and black pepper
3. Dump the chicken in and mess it around until fully coated
4. Heat olive oil in a pan
5. Add chicken, cook on medium-high for ~7 minutes
6. Put chicken in a dish and set aside in a warm place
At this point you start the vegetables:
1. DO NOT CLEAN THE PAN; YOU WANT THE SPICE AND OIL AND CHICKEN GUNK
2. Add the onion and cook ~7 minutes
3. Once onion is soft, add the zucchini and cook ~7 minutes
4. Once zucchini is cooked, add the parsley, almonds, and chicken
5. Cook 1-2 minutes to mix flavors
6. You can add salt and pepper to taste at any point in this process
While the vegetables are cooking:
1. Drizzle olive oil over the baking tray
2. Bake the rice for ~8 minutes, stirring halfway through
3. Theoretically it should turn lightly brown and crispy
I did not cook the rice this long, because noticeably crunchy rice is kind of texturally gross to me)
4. Set aside to cool for 2-3 minutes
5. Mix into normal rice
6. Add the currants and lemon juice, mix thoroughly
Also while the vegetables are cooking:
1. Mix yogurt, lemon zest, and 1 tsp water in a bowl
2. Squeeze the remaining two lemon quarters into the mixture
3. Whisk everything together
4. Add salt and pepper if you want (I don't think it needs any)
Then you put the rice on a plate, dump some of the chicken and vegetable mix over it, and top everything with a blob of the lemon yogurt. The rice makes two portions, but the chicken-veggie mix makes three, so I guess I will be making some rice (and squirting it with lemon juice?) on Sunday night to go along with the third portion.
I was a little skeptical of the lemon yogurt, both as a general concept and as an accompaniment to this dish in particular, but trust me, you WANT to make and use it. It really pulls the whole meal together!
Also, this time the super-dry hard cider was the correct beverage choice. ;)
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