Middle Eastern · Dinner
Chicken and Rice Platter
Bone-in chicken thighs marinated in lemon, garlic, and a Middle Eastern spice blend, roasted until browned and juicy, served over turmeric-tinted basmati rice studded with toasted almonds. Finished with parsley and a yogurt-tahini drizzle, the platter balances warm spice, citrus brightness, and nutty crunch.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
623Calories
45.2gProtein
33.4gFat
37.1gCarbs
2.1gSugar
3.6gFiber
682mgSodium
284mgChol
9.8gSat Fat
686mgPotassium
98mgCalcium
3.8mgIron
1mcgVitamin B12
11mgVitamin C
protein-rich
spice-route
all-time-classics
Instructions
1
Prep
Mix minced garlic, lemon juice, olive oil, cumin, cinnamon, paprika, salt, and pepper into a paste. Rub over chicken thighs.
2
Marinate
Cover and refrigerate for 30 minutes.
3
Roast
Place chicken thighs skin-side up on a tray. Roast at 425°F for 35–40 minutes until skin is golden and internal temperature reaches 165°F.
4
Toast
Melt butter in a small saucepan over medium heat. Stir in turmeric for 30 seconds, then add cooked basmati rice and toss for 1–2 minutes until warmed and coated.
5
Plate
Spoon turmeric rice onto a plate. Top with chicken, scatter sliced almonds and parsley over top, drizzle with yogurt-tahini sauce, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh, bone-in
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground cinnamon
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 1/2 cup240g cooked basmati rice
- 1/2 tsp1/2 tsp ground turmeric
- 2 tsp2 tsp butter
- 2 tbsp18g almonds, sliced
- 2 tbsp2 tbsp plain yogurt
- 2 tsp2 tsp tahini
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
