Description
A quick and flavorful one-pot dish that combines juicy marinated chicken, fragrant rice, and a cooling yogurt sauce.
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 1 cup long-grain rice (rinsed until water runs clear)
- 2 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup plain yogurt (for sauce)
- 1 tablespoon lemon juice (for sauce)
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- In a large bowl, whisk together the olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Add the chicken and toss to coat. Let the chicken sit for at least 30 minutes.
- Heat a large skillet or a heavy-bottomed pot over medium heat. Add a splash of oil if the pan looks dry. Add the diced onion and minced garlic, and sauté until the onion is soft and translucent, about 4–5 minutes.
- Push the onion to one side and add the marinated chicken pieces. Cook, turning occasionally, until browned on all sides, about 5–7 minutes.
- Add the rinsed rice and toast it for 1–2 minutes while stirring.
- Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, until the rice is tender and liquid is absorbed.
- Turn off the heat and let the pot rest, covered, for 5 minutes. Whisk the yogurt with lemon juice and a pinch of salt to make the sauce. Fluff the rice and serve topped with the lemon-yogurt sauce and fresh herbs.
Notes
Swap Greek yogurt for a thicker sauce. Marinating for 10–15 minutes is fine if you’re short on time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern