Ingredients
4 boneless skinless chicken thighs 1/2 cup plain yogurt 2 tablespoons olive oil 1 tablespoon lemon juice 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric Salt and pepper to taste 1 cup basmati rice 2 tablespoons butter or oil 1 3/4 cup chicken broth 1/2 cup mayonnaise 1/4 cup Greek yogurt 1 teaspoon lemon juice 1/4 teaspoon garlic powder 1/2 teaspoon sugar Hot sauce (optional)
Instructions
1. In a bowl, mix yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, salt, and pepper. Add chicken and marinate 1 hour. 2. Rinse rice. In a saucepan, melt butter, add turmeric, then stir in rice. Add chicken broth, boil, then simmer 15–18 mins. 3. Heat skillet. Sear marinated chicken thighs until cooked. Rest and slice. 4. Make white sauce: whisk mayo, yogurt, lemon juice, garlic powder, sugar, and water. 5. Optional: Mix harissa, vinegar, paprika, and water for red sauce. 6. Plate rice, top with chicken, drizzle white sauce, and serve.
Notes
Use certified halal chicken sources. Meal prep for up to 5 days. White sauce can be made dairy-free with vegan mayo and coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 130mg