Cumin, cinnamon and sumac–a tart, lemony spice–combine to marinate the chicken and season the tomatoes and green beans. White onion also does double duty. First, it’s grated to marinate and tenderize the chicken, then it’s chopped to sit alongside the vegetables. Nothing wasted and everything gained!

What you’ll need: 1 cup basmati rice 1 medium white onion 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 ¼ teaspoons sumac 1 pound boneless, skinless chicken breasts 9 oz tomatoes 1 clove garlic 6 oz green beans 5 bamboo skewers olive oil coarse salt freshly ground black pepper

Equipment: grater rimmed baking sheet small saucepan large skillet

Recipe steps:

  1. Make the marinade Cut the onion in half. Peel and grate half of the onion into a medium bowl, then add 1 tablespoon oil, the cumin, ½ teaspoon cinnamon, ½ teaspoon sumac, and ½ teaspoon each salt and pepper.

  2. Marinate the chicken Cut the chicken into 1 inch chunks and add to onion and spice marinade.

  3. Cook the rice Wash the rice in a bowl of water, drain and repeat. Add 1 ½ cups water and rice to a small saucepan. Add 1 teaspoon salt and bring to a boil, cover, reduce heat to low, and simmer until rice is tender and all of the water is absorbed, about 15 minutes. Remove from heat and set aside, covered.

  4. Prep the vegetables Meanwhile, finely chop the remaining onion. Finely chop the tomatoes. Peel and slice the garlic, and trim the stem ends off the green beans.

  5. Cook the vegetables In a large skillet, heat 1 tablespoon oil over medium high heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and remaining cinnamon and sumac and cook, stirring, until fragrant, about 1 minute. Add tomatoes, season with salt, then add beans and ¼ cup water and cook, stirring occasionally until tomatoes are soft and beans are crisp-tender, 8–10 minutes. Season with salt.

  6. Broil the chicken Heat broiler to high with the rack 4 inches from the heat source. Drizzle a rimmed baking sheet with a little bit of oil spreading to coat. Thread the chicken onto the skewers and place them on the pan. Broil skewers, turning halfway through, until browned and cooked through, about 10 minutes. Serve skewers with stewed tomatoes, green beans and rice. Enjoy!