Persian Chicken with Turmeric and Lime

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Persian Chicken with Turmeric and Lime
United States Latest News,United States Headlines
  • 📰 epicurious
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  • 2 min. at publisher
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  • Publisher: 63%

Hungry for second dinner all of a sudden.

1 medium onion, halved, thinly sliced2 tablespoons fresh lime juice, plus 8 wedges for serving 1 3/4 teaspoons kosher salt, divided, plus more1 cup plain yogurt 1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2" pieces 1/3 cup shelled unsalted pistachios, coarsely choppedMix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp.

oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl. Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1–2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18–20 minutes. Remove from heat. Let sit, covered, until ready to serve. Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6–8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.

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