Persian Chicken with Turmeric and Lime

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  680g

• Onions

  Raw

  1 medium or 110g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Garlic

  2 cloves raw - Whole Foods Market

  3 cloves, raw or 9g

• Lime juice

  Raw

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Cumin

  Spices, cumin seed

  2 ¼ tsp, ground or 7g

• Salt

  Table

  1 ¾ tsp or 11g

• Pepper

  Spices, black

  1 tsp or 2g

• Cardamom

  Spices

  ¼ tsp, ground or 0.5g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Basmati Rice

  from India - Costco

  1 cup or 180g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  1 cup or 245g

• Cucumber

  Peeled, raw

  1 large or 280g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Pistachios

  Natural, Unsalted - Wegmans

  ¼ cup or 30g

Directions

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. 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, 12 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, 1820 minutes. Remove from heat. Let sit, covered, until ready to serve. Meanwhile, heat 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, 68 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 among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.
2. 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.
3. 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, 12 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, 1820 minutes. Remove from heat. Let sit, covered, until ready to serve.
4. Meanwhile, heat 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, 68 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
5. Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
6. Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.

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