dinner · middle_eastern
Persian Yogurt-Lemon Chicken with Buttery Basmati & Shirazi Salad
Ingredients Tap to check off
Instructions
1
Rinse the rice in a strainer until the water runs clear, then add it to a small pot with the water and salt, cover, and set over high heat.
2
While the water heats, zest the lemon into a medium bowl, halve it on the cutting board, and squeeze one half into the bowl.
3
Peel and finely grate the garlic into the bowl, then stir in half the yogurt with the turmeric, pepper, and salt.
4
Pat the chicken dry, snip it with kitchen shears straight into the marinade in 1.5-inch pieces, and toss until every piece is coated.
5
Once the rice water boils, stir once, cover, and drop the heat to low to simmer 15 minutes.
6
While the rice simmers and the chicken marinates, dice the cucumber and tomatoes on the board and slide them into a serving bowl.
7
Finely dice the red onion and chop the mint leaves, then scatter both over the cucumber and tomatoes.
8
Halve the lime, squeeze both halves over the salad, add half the olive oil and the salt, and toss until glossy.
9
Set a 12-inch cast-iron skillet over medium-high heat.
10
While the skillet heats for 2 minutes, cut the remaining lemon half into wedges for serving.
11
Swirl in the remaining olive oil, then lift the chicken from the bowl with tongs, letting excess marinade drip off, and lay it in a single layer.
12
Sear undisturbed for 4 to 5 minutes until the undersides char in golden-brown patches and release cleanly from the pan.
13
Flip each piece and cook 4 to 5 minutes more until charred at the edges, firm when pressed, and cooked through to 165 F.
14
While the chicken finishes, check that the rice has absorbed all the water, then lay the butter and remaining turmeric on top, cover, and pull it off the heat.
15
After 2 minutes, fluff the rice with a fork, streaking the melted golden butter through the grains.
16
Divide the rice between plates, pile on the chicken, and serve with the lemon wedges, a dollop of the remaining yogurt, and the Shirazi salad.
-
Za'atar Chicken Thighs with Fattoush Salad & Garlic Yogurt 25mChickenMiddle eastern
-
Spiced Chicken Shawarma with Turmeric Couscous & Garlic Sauce 26mChickenMiddle eastern
-
Balsamic Chicken Wraps with Goat Cheese, Cranberries & Lemony Arugula 25mChickenAmerican
-
Chinese Chicken Salad with Napa Cabbage, Carrots & Tortilla Strips 30mChickenChinese
-
Mild Teriyaki Chicken Skewers with Jasmine Rice & Broccoli 25mChickenJapanese
-
Pesto-Crusted Salmon with Lemon Orzo & Blistered Tomatoes 30mSeafoodItalian
📱 Cook Hands-Free on iOS & Android
Never touch your screen with messy hands
Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.