Persian Chicken with Tumeric and Lime

Epicurious

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Photo by Tiny Foodie

Tweaks for the littles

Skip the crunchy cucumber and pistachios for babies and small toddlers or children with allergies.

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Ingredients

1 1/2 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 (3–4 limes total)

3 tablespoons olive oil, divided

2 1/4 teaspoons ground cumin, divided

1 3/4 teaspoons kosher salt, divided, plus more

1 teaspoon freshly ground black pepper, divided

1 cup basmati rice

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1 cup plain yogurt (optional)

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

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

1/3 cup shelled unsalted pistachios, coarsely chopped

Sumac (for serving; optional)

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