Ingredients:

  • 4 boneless, skinless chicken thighs (about 600g/1.3 lbs)
  • 1/4 cup olive oil (60 ml)
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped
  • 1 cup long-grain rice (200g)
  • 2 cups chicken broth (475 ml)
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving
  • Greek Yogurt or Tzatziki

Instructions:

  1. Combine all marinade ingredients in a bowl. Add chicken, toss to coat, and let marinate for at least 15 minutes (or up to overnight in the fridge).
  2. Heat olive oil in a saucepan over medium heat. Add onion and sauté until softened. Add rice, turmeric, and salt; cook, stirring, for 1 minute.
  3. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork.
  4. Heat a skillet over medium-high heat. Add the marinated chicken and sear for 5-7 minutes per side, or until cooked through and golden brown. Ensure internal temperature reaches 165°F (74°C).
  5. Spoon turmeric rice into bowls, top with chicken thighs. Garnish with fresh parsley and serve with lemon wedges and a dollop of Greek yogurt or tzatziki, if desired.