Turmeric Chicken with Herbed Rice
Made for sharing: Turmeric Chicken with Herbed Rice, a relaxed Persian (Iranian) crowd-pleaser.
Ingredients
Ingredients
- For the Chicken
- 600g chicken breast or thigh fillets, cut into strips
- 2 tbsp olive oil (or ghee for richer flavor)
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 cloves garlic, minced
- 1 lemon (juice and zest)
- 1 tsp salt (to taste)
- ยฝ tsp black pepper
- For the Herbed Rice
- 300g basmati rice, rinsed and soaked for 30 minutes
- 2 tbsp butter or olive oil
- 1 tsp salt
- ยฝ tsp ground turmeric (optional, for color)
- 1 bunch fresh parsley, finely chopped
- 1 bunch fresh dill, finely chopped
- 1 bunch fresh coriander, finely chopped
- 1 spring onion, finely sliced
- Garnish
- Lemon wedges
- Fresh herbs (extra parsley or dill)
Instructions
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Marinate the Chicken
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Step 1
In a bowl, combine chicken strips with olive oil, turmeric, cumin, coriander, garlic, lemon juice, salt, and pepper.
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Step 2
Mix well, cover, and marinate for at least 15 minutes (up to overnight for deeper flavor).
Cook the Rice
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Step 3
Bring a pot of salted water to a boil. Add the soaked rice and cook until just tender, about 8โ10 minutes.
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Step 4
Drain and rinse briefly with warm water.
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Step 5
Return to the pot with butter and optional turmeric. Cover with a towel under the lid and steam gently for 10 minutes.
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Step 6
Stir through the chopped herbs just before serving.
Cook the Chicken
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Step 7
Heat a large pan or skillet over medium-high heat.
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Step 8
Sear the marinated chicken strips until golden and cooked through, about 5โ7 minutes.
Serve
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Step 9
Plate the herbed rice and arrange the golden turmeric chicken alongside.
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Step 10
Garnish with fresh herbs and lemon wedges.
Additional Notes
Suggested Pairing
- A chilled yogurt drink (doogh) or mint tea
- Warm Persian flatbread on the side
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