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