Middle Eastern · Dinner
Chicken and Rice Platter (Gluten-Free)
Roasted bone-in chicken thighs seasoned with cumin, paprika and garlic sit over turmeric-scented basmati rice cooked with onion and toasted spices. Finished with a lemony parsley-garlic yogurt sauce and a scatter of toasted almonds, the platter is served with a simple cucumber-tomato side. No wheat, soy sauce or gluten-bearing thickeners are used anywhere in the dish.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
522Calories
38.5gProtein
28.4gFat
28.8gCarbs
5.2gSugar
3.8gFiber
621mgSodium
198mgChol
7.1gSat Fat
674mgPotassium
128mgCalcium
3.1mgIron
0.8mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and rub with olive oil, cumin, turmeric, smoked paprika, salt and pepper, working the spices under the skin.
2
Roast
Place skin-side up on a baking tray and roast at 425°F (220°C) for 30–35 minutes until golden with clear juices when pierced.
3
Sauté
Warm a saucepan over medium heat and cook the onion and garlic for 4–5 minutes until soft and translucent.
4
Simmer
Stir the cooked rice into the saucepan and warm through over medium-low heat for 3–4 minutes until heated and lightly coated.
5
Rest
Let the roasted chicken rest for 10 minutes so juices settle back into the meat.
6
Whisk
In a small bowl, whisk the yogurt, lemon juice and half the parsley together until smooth.
7
Toast
In a dry pan over medium-low heat, toast the almonds for 2 minutes, shaking often, until golden.
8
Plate
Spoon the turmeric rice onto a plate, top with the chicken thigh, drizzle with yogurt sauce, scatter almonds and remaining parsley, and arrange cucumber and tomato alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 1 bone-in thigh bone-in chicken thigh
- 1 1/2 cup280g cooked basmati rice
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 1 tsp1 tsp smoked paprika
- 2 tbsp28g olive oil
- 1/2 cup120g plain yogurt
- 2 tbsp30ml lemon juice
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp18g almonds
- 11 cucumber
- 88 cherry-sized tomato wedges (about 45g)
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
