Description
A bright and comforting chicken and rice dish perfect for weeknight meals, featuring juicy chicken over turmeric rice with a cool white sauce.
Ingredients
- 1½ lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- Juice of 1 lemon
- 2 cups basmati rice, rinsed and soaked for 20 minutes
- 3 tablespoons unsalted butter
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 4 cups chicken broth
- Salt, to taste
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 2 cloves garlic, minced
- 1 head romaine lettuce, shredded
- 2 tomatoes, diced
- Warm pita bread or flatbread
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Instructions
- 1. In a mixing bowl, whisk together olive oil, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, pepper, and lemon juice. Add chicken and toss to coat. Marinate for at least 30 minutes.
- 2. Heat a skillet over medium-high heat and sear the marinated chicken for 5-6 minutes per side until cooked through. Let it rest, then chop or shred.
- 3. Melt butter in a saucepan, stir in ground turmeric and cumin, then add basmati rice and coat. Pour in chicken broth, season, boil, then simmer covered for 18 minutes.
- 4. For the white sauce, whisk together mayonnaise, Greek yogurt, lemon juice, white vinegar, minced garlic, and season with salt and pepper. Chill until serving.
- 5. Assemble bowls with rice, chicken, shredded lettuce, diced tomatoes, and drizzle with white sauce. Serve with pita bread.