Persian Style Chicken with Jeweled Rice

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.In a medium bowl, combine yogurt, garlic powder, 1 tsp Shawarma Spice Blend, 1 TBSP olive oil, 1 tsp salt, and pepper (2 tsp Shawarma Spice Blend, 2 TBSP olive oil, and 2 tsp salt for 4).Pat chicken* dry with paper towels. Add to bowl with yogurt mixture and turn to coat. Set aside to marinate for 15 minutes.

While chicken marinates, wash and dry produce.Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Quarter tomatoes. Dice cucumbers. Pick and roughly chop fronds from dill. Quarter lemon.

In a second medium bowl, combine minced onion, tomatoes, cucumbers, half the dill, juice from half the lemon (whole lemon for 4 servings), a large drizzle of olive oil, salt, and pepper. Refrigerate until ready to serve.

Drain and rinse chickpeas; pat very dry with paper towels.Toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper (for 4, divide onion wedges and chickpeas between two baking sheets). (You'll use the rest of the Shawarma Spice Blend in the next step.)Roast on top rack, tossing halfway through, until chickpeas are crispy and onion is browned and tender, 18-20 minutes (for 4, roast on top and middle racks, swapping rack positions halfway through). TIP: It’s natural for chickpeas to pop a bit while roasting!

Meanwhile, roughly chop pistachios.Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (medium pot for 4) over medium-high heat. Add cherries, half the pistachios, remaining Shawarma Spice Blend, and a pinch of salt. Cook, stirring, until fragrant, 1 minute.Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.

While rice cooks, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat.Remove chicken from marinade; allow excess marinade to drip back into bowl. Discard remaining marinade. Add chicken to pan and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower the heat if chicken begins to brown too quickly.Transfer chicken to a cutting board.

Wrap pitas in damp paper towels; microwave until warm and pliable, 30-40 seconds. Carefully cut each pita into six triangles.Fluff rice with a fork; stir in remaining dill, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Thinly slice chicken crosswise.Divide rice between plates; top with chicken and roasted chickpeas and onion in separate sections. Drizzle with as much tzatziki as you like; garnish with remaining pistachios. Serve with cucumber salad, pita wedges, hummus, and any remaining tzatziki on the side.