Persian Chicken with Turmeric and Lime

Ingredients

• •1½ pounds chicken thighs or breasts
• •1 medium onion
• •2 teaspoons ground turmeric
• •4 cloves garlic
• •2 tablespoons fresh lime juice
• •3 tablespoons olive oil
• •2¼ teaspoons ground cumin
• •1¾ teaspoons kosher salt
• •1 teaspoon freshly ground black pepper
• •1 cup basmati rice
• •¼ teaspoon ground cardamom
• •¼ teaspoon ground cinnamon
• •1 cup plain yogurt
• •1 whole English cucumber
• •1 cup mixed herbs
• •⅓ cup shelled unsalted pistachios
• •1 pinch sumac

Cooking Instructions

1. 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.

   5 min

2. 2.

   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.

   25 min

3. 3.

   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. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.

   10 min

4. 4.

   Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.

   3 min

5. 5.

   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.

   5 min