Persian Chicken with Turmeric and Lime

epicurious.com

Clowrym

1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 medium onion, halved, thinly sliced

2 teaspoons ground turmeric

3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed

2 tablespoons fresh lime juice, plus 8 wedges for serving (3 to 4 limes total)

3 tablespoons olive oil, divided

2 ¼ teaspoons ground cumin, divided

1 ¾ teaspoons kosher salt, divided, plus more

1 teaspoon freshly ground black pepper, divided

1 cup basmati rice

¼ teaspoon ground cardamom

¼ teaspoon ground cinnamon

1 cup plain yogurt (optional)

1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into ½" pieces (about 2 cups)

1 cup (packed) herb leaves, such as mint, cilantro, and/or dill

⅓ cup shelled unsalted pistachios, coarsely chopped

Sumac (for serving; optional)

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer