Persian Turmeric Chicken with Dilled Rice

Uploaded By: agsheeran

Tags: marley

Turmeric is a regularly used spice in Persian cooking, loved for its golden hue and earthiness. Often paired with bone-in chicken for braises and stews, we opt for boneless skinless thighs in this recipe. It's a quick-cooking cut with rich flavor. The thighs simmer with turmeric, sweet onions, garlic, lemon juice, and butter to create a silky sauce. Good thing we have dill-spinach rice on the side to soak it all up!

Serves: 2

Cook Time: 35 minutes

Ingredients:

¼ oz of fresh dill
3 oz of baby spinach
5 oz of jasmine rice
2 (½ oz) dried currants
¼ oz of turmeric
12 oz of pkg boneless, skinless chicken thighs
1 yellow onion
garlic
1 lemon
4 oz of Greek yogurt
butter
kosher salt & ground pepper
olive oil

Instructions:

Finely chop dill fronds and tender stems. Coarsely chop spinach. Heat 1 tablespoon butter in a medium saucepan over medium-high. Add rice and cook, stirring, until rice is toasted, about 2 minutes. Stir in 1¼ cups water and ½ teaspoon salt. Bring to a boil, then cover, reduce heat to low, and cook for 12 minutes.
Stir currants, chopped spinach, and dill into rice. Cover saucepan and continue to cook over low heat until spinach is wilted, rice is tender, and liquid is absorbed, about 5 minutes more. Stir spinach into rice. Keep covered until ready to serve.
While rice cooks, in a medium bowl, combine 1 tablespoon oil, 1 teaspoon turmeric, ½ teaspoon salt, and a few grinds of pepper. Add chicken and toss to coat. Halve and thinly slice all of the onion. Finely chop 2 teaspoons garlic. Squeeze 2 tablespoons lemon juice into a small bowl. Cut any remaining lemon into wedges.
Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken and cook until well browned, about 3 minutes per side. Transfer to a plate (chicken will not be cooked through).
Add onions to skillet; cook, scraping up browned bits, until onions are softened, 2-3 minutes (add 1-2 tablespoons water, if browning too quickly). Add garlic, lemon juice, and ⅓ cup water; bring to a simmer. Return chicken and any juices to skillet. Cover, reduce heat to medium-low, and cook until chicken is cooked through, about 10 minutes. Stir in 1 tablespoon butter.
Fluff rice with a fork. Serve turmeric chicken alongside dill rice, with yogurt spooned over top. Squeeze any lemon wedges over top, if desired. Enjoy!

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