Persian Chicken with Lime, Turmeric and Basmati Rice

45 Minutes
Persian
Serves: 4
Persian Chicken with Lime, Turmeric and Basmati Rice

Our Persian Chicken with Lime, Turmeric and Royal® Chef’s Secret Long Grain Basmati Rice recipe is the perfect comfort food to help get you through a busy week.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 medium onion, halved, thinly sliced

2 teaspoons ground turmeric

3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed

2 tablespoons fresh lime juice, plus 8 wedges for serving (3–4 limes total)

3 tablespoons GrapeOla® Grapeseed Oil, divided

2 1/4 teaspoons ground cumin, divided

13/4 teaspoons kosher salt, divided, plus more

1 teaspoon freshly ground black pepper, divided

1 cup Royal® Chef’s Secret Long Grain Basmati Rice

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1 cup plain yogurt (optional)

1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2” pieces (about 2 cups)

1 cup (packed) herb leaves, such as mint, cilantro, and/or dill

1/3 cup shelled unsalted pistachios, coarsely chopped

Sumac (for serving; optional)

Preparation

  1. Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
  2. Heat 1 Tbsp oil over medium in a heavy medium saucepan.
  3. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1–2 minutes.
  4. Stir in cardamom, cinnamon, 1/4 tsp salt and remaining 1/4 tsp cumin and 1/4 tsp pepper.
  5. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18–20 minutes.
  6. Remove from heat.
  7. Let sit, covered, until ready to serve.
  8. Meanwhile, heat the remaining 1 Tbsp oil over medium-high in a large skillet until very hot but not smoking.
  9. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6–8 minutes.
  10. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste.
  11. Cover to keep warm.
  12. Gently toss cucumber, herbs, and remaining 1/4 tsp salt in a small bowl.
  13. Fluff rice with a fork and divide it among bowls. Spoon chicken over.
  14. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.