Ingredients
Chicken Marinade
- 2 pounds boneless, skinless chicken thighs, cut into 1-2 inch pieces
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 6 garlic cloves, minced
- 1¼ teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 2 teaspoons onion powder
Rice
- 2 cups long grain basmati rice, washed and drained
- 3 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 cinnamon stick
- 3 cardamom pods
- 3 cups chicken broth
White Sauce
- ¼ cup mayonnaise
- 1 cup yogurt
- 1 tablespoon white vinegar
- 1 small garlic clove, minced
- ¼ teaspoon salt (plus more to taste)
- ⅛ teaspoon black pepper (plus more to taste)
Chopped Salad
- ½ head iceberg lettuce, chopped
- 2 Persian cucumbers, chopped
- 1 tomato, chopped
- ¼ red onion, chopped
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper, to taste
To Serve
- Hot sauce (any brand), to taste
Instructions
- Marinate the Chicken: Place the cut chicken thighs in a medium bowl. Add 2 tablespoons olive oil, white vinegar, minced garlic, salt, black pepper, coriander, paprika, cumin, and onion powder. Mix well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes or up to overnight to deepen the flavors.
- Cook the Rice: In a medium pot, heat 3 tablespoons olive oil over medium heat. Add turmeric, salt, cinnamon stick, and cardamom pods; cook for 20 seconds to release spices’ aroma. Stir in the washed basmati rice, coating grains thoroughly. Pour in chicken broth and bring to a boil. Cover with a tight lid, reduce heat to low, and cook undisturbed for 20 minutes until rice is tender and infused with spices. Fluff rice with a fork and set aside.
- Sear the Chicken: Meanwhile, heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed to avoid overcrowding. Cook without stirring for 4-5 minutes until seared and golden on one side. Flip and stir, then cook an additional 3-4 minutes until chicken is fully cooked and nicely browned. Remove from heat and keep warm.
- Prepare the White Sauce: In a small bowl, whisk together mayonnaise, yogurt, white vinegar, minced garlic, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
- Make the Chopped Salad: Combine chopped iceberg lettuce, cucumbers, tomato, and red onion in a bowl. Dress with olive oil, lemon juice, salt, and pepper. Toss lightly to blend flavors.
- Serve the Dish: Plate a portion of the turmeric rice topped with golden seared chicken. Add a side of the fresh chopped salad. Drizzle white sauce over the chicken and rice, and offer hot sauce on the side for added heat according to preference.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- To avoid soggy rice, do not lift the lid while the rice is cooking.
- Use boneless, skinless chicken thighs for tender and juicy meat that sears well.
- Adjust the amount of hot sauce used to match your spice preference.
- If unavailable, Persian cucumbers can be substituted with English cucumbers.
- The white sauce can be prepared ahead and refrigerated for up to 2 days.
- Ensure to cook the chicken in batches to get a proper sear and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
