Middle Eastern · Dinner
Chicken and Rice Platter (High-Protein)
A Middle Eastern platter of turmeric-spiced chicken thigh seared until charred, served over cumin-scented basmati rice with chickpeas folded through. Topped with garlic yogurt sauce, toasted almonds, and fresh parsley, with a lemon wedge alongside.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
648Calories
58.2gProtein
20.1gFat
59.4gCarbs
6.3gSugar
8.7gFiber
412mgSodium
207mgChol
4.8gSat Fat
1087mgPotassium
187mgCalcium
5.4mgIron
0.8mcgVitamin B12
13mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the chicken thigh dry, toss in a bowl with cumin, turmeric, smoked paprika, salt and pepper until evenly coated.
2
Heat olive oil in a skillet over medium-high, add onion and cook 3 minutes until softened and lightly golden at the edges.
3
Sear the coated chicken over medium-high heat 9 minutes, turning occasionally, until charred in spots and cooked through with no pink.
4
Combine rinsed basmati rice with 2/3 cup water in a small saucepan, bring to boil over high heat, then reduce to low, cover and simmer 12 minutes until tender.
5
Stir the chickpeas into rice for the final 2 minutes to warm through and let stand covered 5 minutes.
6
Whisk the yogurt with grated garlic and lemon juice in a small bowl until smooth.
7
Plate
Fluff rice and chickpeas onto a plate, top with seared chicken, spoon over yogurt sauce, scatter almonds and parsley, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g boneless chicken thigh
- 2/3 cup130g basmati rice
- 5.2 oz150g chickpea-cooked
- 4 cloves4 cloves garlic
- 11 onion
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 2/3 cup160g plain yogurt
- 2 tbsp2 tbsp lemon juice
- 22 small clove garlic
- 2 tbsp2 tbsp parsley
- 2 tbsp18g almond
- 1/4 tsp1/4 tsp salt, plus more to taste
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, for serving
