Fiery Chicken Thighs with Persian Rice

Name: Fiery Chicken Thighs with Persian Rice
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 bone-in, skin-on chicken thighs; 2 Tbsps butter; 3 Tbsps canola oil, divided; 1 Tbsp minced fresh garlic; 0 teaspoons ground coriander; 2 teaspoons ground cumin, divided; 1 teaspoons ground turmeric; 1 teaspoon kosher salt, divided; 177 milliliters chopped onion; 118 milliliters plain 2% reduced-fat Greek yogurt; 1 liters water; 177 milliliters long-grain white rice; 1 Tbsp sambal oelek (ground fresh chile paste)

Fiery Chicken Thighs with Persian Rice is a gluten free main course. One portion of this dish contains about 29g of protein, 38g of fat, and a total of 592 calories. This recipe serves 4. A mixture of water, butter, sambal oelek, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Bring 5 cups water to a boil in medium saucepan.

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Water

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Sauce Pan

Add rice; boil 10 minutes.

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Rice

Drain. Rinse rice; drain.

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Rice

Heat a medium, heavy-bottomed skillet over medium heat.

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Frying Pan

Add 1 1/2 teaspoons oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion, and cook 5 minutes. Stir in 1 teaspoon cumin, 3/4 teaspoon salt, and turmeric; cook 1 minute.

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Turmeric

Cumin

Onion

Salt

Combine rice, onion mixture, and yogurt in a bowl.

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Yogurt

Onion

Rice

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Bowl

Return pan to medium-high heat.

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Frying Pan

Add butter and 1 tablespoon oil to pan; swirl until butter melts.

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Butter

Cooking Oil

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Frying Pan

Add rice mixture to pan, lightly packing rice down. Reduce heat to medium-low. Wrap a clean, dry dish towel around the lid, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium-low heat 10 minutes (do not stir or uncover). Reduce temperature to low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.

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Crust

Rice

Wrap

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Kitchen Towels

Frying Pan

Loosen the rice crust with a rubber spatula around the edges.

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Crust

Rice

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Spatula

Place a plate over the top of pan, and invert the rice onto plate, browned side up.

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Rice

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Frying Pan

While rice cooks, preheat broiler to high.

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Rice

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Broiler

Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon cumin, sambal oelek, garlic, and coriander in a small bowl, stirring well. Scrape spice paste into a zip-top plastic bag.

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Spice Paste

Coriander

Garlic

Cumin

Cooking Oil

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Ziploc Bags

Bowl

Add chicken to bag; seal. Toss to coat.

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Whole Chicken

Let stand 20 minutes.

Remove chicken from bag; discard marinade.

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Marinade

Whole Chicken

Sprinkle chicken evenly with remaining 1/4 teaspoon salt.

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Whole Chicken

Salt

Place chicken, skin-side up, on a foil-lined broiler pan coated with cooking spray. Broil 8 minutes or until browned. Turn chicken over; broil an additional 4 minutes or until done.

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Cooking Spray