Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1.5 tsp ground turmeric, divided
  • 0.5 tsp ground cinnamon
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1.5 cups long-grain Basmati rice, rinsed
  • 2.5 cups low-sodium chicken broth
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, divided
  • 1 bay leaf
  • 0.5 cup full-fat Greek yogurt
  • 2 tbsp tahini
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken dry with paper towels. Mix the spices: Combine 1 tsp smoked paprika, 1 tsp cumin, 1 tsp turmeric, 0.5 tsp cinnamon, 1 tsp salt, and 0.5 tsp pepper in a bowl. Coat the protein: Rub the spice mixture over the 1.5 lbs of chicken thighs until every nook is covered in red gold dust.
  2. Heat the oil: Add 2 tbsp olive oil to your heavy pot over medium high heat until it shimmers and wisps of smoke appear. Brown the meat: Place chicken in the pan and sear for 4-5 minutes per side until a deep, mahogany crust forms. Remove chicken and set aside.
  3. In the same pot, toss in the diced onion and 3 cloves of minced garlic. Cook until the onion is translucent and smells like a dream.
  4. Add the 1.5 cups of rinsed Basmati and the remaining 0.5 tsp turmeric. Stir for 2 minutes until the grains look translucent at the edges and smell toasted.
  5. Pour in 2.5 cups chicken broth and add the bay leaf, scraping up all the brown bits (the fond) from the bottom. Nestled the seared chicken back into the rice.
  6. Bring to a boil, then cover and drop the heat to low. Simmer for 15-18 minutes until all liquid is absorbed and small steam holes appear on the surface.
  7. While the rice rests, stir together 0.5 cup Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, and 1 clove of grated garlic until it reaches a velvety, pourable consistency.
  8. Remove from heat and let the pot sit, covered, for 10 minutes.