Middle Eastern Chicken

So I have a little story to tell first before I give you the recipe. As a guidance counselor, I've across all sorts of students. I had sisters who were from Afghanistan. I built a relationship with these amazing girls who told me their story of how they left their homeland due to violence and they are so appreciative to be in our country where they are able to get an education. The older sister recently just became a citizen and I am so proud of their accomplishments and am amazed at their resiliency. Anyway, They invited me to their house for dinner and I of course went. Their mother made a spread of food like I've never seen before. Dishes upon dishes and one just as amazingly delicious as the next. I did not get the recipe but I made this from a combo of recipes I've read. And Next will attempt a similar dish her mom made with tilapia! Stay tuned for that!

I took chicken, I used thighs this time, but I have made it with boneless breast. I seem to be on a thigh kick lately! I took a gallon size baggie, added 2 thighs a couple tablespoons of turmeric, a tablespoon of curry powder, garlic, pepper, a tablespoon of cumin, a teaspoon of oregano, minced garlic and a few tablespoons of lemon juice.

I let this marinate for a little bit, like an hour but you can certainly do longer even overnight. You can use plain greek yogurt in this too! When you're ready to make the dish, preheat the oven to 350. Take the chicken out of the bag and brown in a frying pan with a couple of tablespoons of oil. You don't have to worry about cooking through cause you are going to put it in the oven. In the meantime, take 1 cup of basmati rice and put in a baking pan. Add another tablespoon of turmeric, cumin, and curry powder to the rice, a tablespoon of lemon and 2 cups of chicken broth, stir. Place the browned chicken thighs on top, cover and bake in the oven for 30 minutes or until rice is tender.

Voila! DONE! easy, simple and so full of flavor.

Comments

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