Yogurt Marinated Chicken & Rice, Turkish-Style
8 boneless skinless chicken thighs
For the marinade:
2 tsp cumin
2 cup yogurt
4 garlic cloves, smashed
2 Tbsp kosher salt
1 tsp cardamom
To taste hot sauce
1 tsp paprika
½ tsp cayenne
For the rub:
2 cup basmati rice
1 medium onion, chopped fine
2 tsp oregano
1 tsp allspice
5 to 6 cup chicken broth
As needed olive oil
As needed Italian parsley, chopped
1 lemon zest
Combine marinade ingredients with chicken thighs and marinate in the refrigerator for at least 4 hours and up to 24 hours.
Preheat the oven to 425°F.
Place chicken thighs along with all of the marinade into a roasting pan and bake in the oven for 10-15 min (precooking them halfway and later the chicken will finish cooking with the rice).
While the chicken is in the oven, sweat the onion with a pinch of salt in a shallow ovenproof pan for 4-5 min on medium heat. Add rice, oregano, allspice and lightly toast the rice for 2-3 min.
Remove chicken from the oven and place on top of rice, cover with 5-6 cups of broth so it covers 3/4” above the rice. Raise oven temperature to 450°F and bake for another 15 minutes (or until all the liquid has been absorbed into the rice).
Once rice has absorbed all the broth, put the oven in broil setting and brown the chicken about 5 min until golden brown.
Sprinkle chopped parsley with lemon zest on top and serve immediately.
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