Description
This grilled chicken with spiced basmati rice is a delicious and aromatic dish, perfect for family dinners or gatherings. Marinated in a blend of spices and yogurt, the chicken is juicy and flavorful, while the basmati rice is infused with cumin and turmeric. Topped with fresh parsley, tomatoes, and cucumbers, this meal is both easy to prepare and sure to impress your guests. Serve with tahini sauce and warm pita for a complete experience!
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup plain yogurt
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 2 cups basmati rice
- 4 cups chicken broth (or water)
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Salt to taste
- 1 cup chopped fresh parsley
- 1 cup diced tomatoes
- 1/2 cup diced cucumbers
- 1/2 cup tahini sauce (optional)
- Pita bread or flatbreads (for serving)
Instructions
- In a large mixing bowl, combine the minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne pepper, yogurt, olive oil, lemon juice, salt, and pepper. Mix well until all the ingredients are fully incorporated.
- Add the chicken thighs to the marinade, ensuring each piece is well coated. Use your hands to massage the marinade into the chicken.
- Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Refrigerate for at least 1 hour, preferably overnight.
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the rinsed rice to the saucepan and stir it into the onions, cooking for an additional 2-3 minutes.
- Stir in the ground cumin, ground turmeric, and salt, mixing well.
- Pour in the chicken broth (or water) and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork and add chopped parsley if desired.
- Preheat your grill or a large skillet over medium-high heat, oiling the grates if using a grill.
- Remove the chicken from the marinade, allowing excess to drip off. Discard the leftover marinade.
- Cook the chicken thighs for about 5-7 minutes on each side until cooked through and internal temperature reaches 165°F (75°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
Notes
- For added flavor, consider marinating the chicken overnight.
- Adjust the cayenne pepper to your spice preference.
- Serve with tahini sauce and warm pita or flatbreads for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes