Middle Eastern · Dinner
Chicken and Rice with Yogurt Sauce
Poached shredded chicken thigh folded through turmeric-spiced rice, finished with toasted almonds and a garlicky lemon-yogurt sauce spooned over the top. The rice is cooked in the poaching broth for depth, while cumin, cinnamon and allspice give it a warm Levantine backbone. Served warm with a scatter of parsley.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
612Calories
54.3gProtein
21.4gFat
49.8gCarbs
5.6gSugar
3.8gFiber
785mgSodium
233mgChol
5.9gSat Fat
830mgPotassium
180mgCalcium
3.6mgIron
0.9mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
herb-salt
gluten-free
Instructions
1
Prep
Rinse the rice under cold water until the water runs mostly clear. Mince the garlic, slice the onion, and measure out spices.
2
Poach
Place the chicken thigh in a saucepan, cover with stock, and simmer over medium heat for 15 minutes until opaque and 165F internal temperature.
3
Simmer
After removing the chicken, sauté the onion in olive oil until soft, bloom the spices, add rice, pour in broth, cover, and simmer over low heat for 12 minutes until rice is tender.
4
Plate
Shred the cooled chicken and fold into fluffed rice with salt and pepper. Whisk yogurt with minced garlic and lemon juice, spoon over rice, scatter almonds and parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh
- 190g190g basmati rice
- 480ml480ml chicken stock
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp ground turmeric
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp ground cinnamon
- 2 pinch2 pinch ground allspice
- 2 tsp2 tsp olive oil
- 160g160g plain whole-milk yogurt
- 22 small clove garlic
- 2 tsp2 tsp lemon juice
- 30g30g slivered almonds
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
