Prep time: 30 min
Cook time: 20 min
Total: 50 min
Serves 6
Ingredients:
For the chicken:
2 tbsp lemon juice
1 tbsp chopped fresh oregano
1/2 tsp ground coriander
3 garlic cloves, roughly chopped (about 1 1/2 tbsp)
1/4 cup light olive oil
kosher salt and freshly ground pepper
2 lbs boneless, skinless chicken thighs, trimmed of excess fat (6-8 thighs)
1 tbsp vegetable or canola oil
For the rice:
2 tbsp unsalted butter
1/2 tsp turmeric
1/4 tsp ground cumin
1 1/2 cups extra-long-grain or basmati rice
2 1/2 cups chicken broth
kosher salt and freshly ground pepper
For the sauce:
1 cup greek yogurt
1/2 tbsp sriracha sauce
2 cloves garlic, minced
salt and pepper, to taste
Directions:
To marinade the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender until smooth. Season to taste with kosher salt and black pepper. Place the chicken in a ziplock bag. Marinade for 2-3 hours in the fridge. Do not exceed 3 hours.
Cook on medium-high in a pan, place chicken topside down and cook for 4-5 minutes, or until well browned. Turnover and cook for another 4-5 minutes until cooked completely through.
Let the chicken cool for 5-10 minutes, then chop into rough chunks.
Melt the butter over medium heat in a large Dutch oven or deep pan then add the spices and cook until you can smell them, stirring into the butter. Add the rice and stir to coat. Cook, stirring frequently for 4 minutes until the rice is toasted.
Add the chicken broth and season to taste with salt and pepper. Bring mixture to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
Remove from the heat and rest without opening the lid for 15 minutes.
To make the sauce, combine the yogurt and sriracha and let sit for an hour in the fridge.
Serve the chicken over rice with a side of salad and drizzle the sauce and sriracha for added spice on top. You can also serve it with naan bread, pita bread or roti prata. Enjoy!
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