Ingredients
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700 gCut into bite-sized pieces
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1Halved and thinly sliced
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2 teaspoonsGrounded
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3Finely chopped
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1Smashed
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2 tablespoons
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8Or more
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3 tablespoons
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2.25 teaspoonsGrounded
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1.75 teaspoonsTo taste or more
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1 teaspoonFreshly ground
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200 grams
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0.25 teaspoonGrounded
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0.25 teaspoonsGrounded
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1 cup
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1Cut crosswise into 1/2" pieces
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40 g
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20 gCoarsely chopped
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pinch, and optional
Directions
Persian chicken with turmeric and lime is one of the Middle Eastern famous dish and liked by all.
The dish is real about – crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
|
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, 6–8 minutes. |
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5
Done
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Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm. |
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6
Done
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Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl. |
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7
Done
|
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. |
