Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground coriander
  • 3 cloves garlic ( , roughly chopped (about 1 1/2 tablespoons))
  • 1/4 cup olive oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon course ground black pepper
  • 2 pounds chicken thighs (, boneless, skinless, trimmed of excess fat (6 to 8 thighs))
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups Basmati rice (, or extra long-grain rice)
  • 2 1/2 cups chicken broth
  • 1 teaspoon Kosher salt
  • 1 teaspoon course ground black pepper
  • 1 cup Greek yogurt
  • 1-2 tablespoons Sriracha sauce
  • 2 cloves garlic (, minced)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon course ground black pepper

Instruction

  • To marinade the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender until smooth.
  • Season to taste with Kosher salt and course ground black pepper.
  • Place the chicken in an airtight bag.
  • Marinade for 3-4 hours.
  • Take chicken out of the bag and pat dry with paper towels.
  • Cook on medium-high in a pan, skin side down for 4-5 minutes, or until well browned.
  • Turn over and cook for another 4-5 minutes until cooked completely through.
  • Let the chicken cool for 5-10 minutes, then chop into rough chunks.
  • For the rice: Melt the butter over medium heat in a large Dutch oven then add the spices and cook until you can smell them, stirring into the butter.
  • Add the rice and stir to coat.
  • Cook, stirring frequently for 4 minutes until the rice is toasted.
  • Add the chicken broth and season to taste with salt and pepper.
  • Bring mixture to a boil.
  • Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
  • Remove from the heat and rest without opening the lid for 15 minutes.
  • To make the sauce: Combine yogurt and Sriracha and let sit for an hour in the fridge.