Fiery Chicken Thighs with Persian Rice

 

Pay close attention to the rice as it cooks over medium-low heat--when you hear it begin to crackle, turn the heat down to low. Continue to cook until the bottom side of the rice develops a golden crust. Serve with 1 pound fresh green beans sautéed in 1 tablespoon butter. Toss with 3 tablespoons toasted sliced almonds and fresh parsley. Although the ­buttery rice cuts through the heat of the chicken, use less chile paste if you are not a fan of spicy foods.

What you will need

5 cups water

3/4 cup long-grain white rice

2 1/2 tablespoons canola oil, divided

3/4 cup chopped onion

1 1/2 teaspoons ground cumin, divided

1 teaspoon kosher salt, divided

1/2 teaspoon ground turmeric

1/2 cup plain 2% reduced-fat Greek yogurt

1 1/2 tablespoons butter

1 tablespoon sambal oelek (ground fresh chile paste)

1 tablespoon minced fresh garlic

1/4 teaspoon ground coriander

4 bone-in, skin-on chicken thighs

Cooking spray

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