Middle eastern yogurt chicken –Welcome to a delightful culinary adventure! Today, we’re diving into a savory dish that blends spices and flavors from the Middle East: Middle Eastern Yogurt Chicken with Cilantro Basmati Rice. This recipe is perfect for dinner gatherings or simply a nice weekend meal. Let’s get started!
Middle Eastern Yogurt Chicken with Cilantro Basmati Rice
This dish features succulent chicken marinated in a creamy yogurt sauce and paired with the fragrant aroma of cilantro basmati rice. The yogurt tenderizes the chicken while infusing it with a delicious blend of spices. It’s a dish that’s sure to impress!
Ingredients for the Yogurt Chicken
- 4 boneless, skinless chicken breasts
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Ingredients for Cilantro Basmati Rice
- 1 ½ cups basmati rice
- 3 cups water or chicken broth
- 1 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt to taste
Instructions
1. In a large bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, paprika, salt, and pepper. Mix well to create a marinade.
2. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for enhanced flavor.
3. While the chicken marinates, rinse the basmati rice under cold water until the water runs clear. This step helps remove excess starch and ensures fluffy rice.
4. In a saucepan, heat the olive oil over medium heat. Add the drained rice and toast it lightly for about 2-3 minutes.
5. Pour in the water or chicken broth along with salt and bring to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the liquid is absorbed and the rice is tender.
6. Once the rice is cooked, remove it from heat and fluff with a fork. Stir in the chopped cilantro.
7. Preheat your grill or oven to 400°F (200°C). Remove the chicken from the marinade and grill or bake for about 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
8. Let the chicken rest for a few minutes before slicing. Serve the yogurt chicken over a bed of cilantro basmati rice, garnished with fresh cilantro. Enjoy this flavorful dish with friends and family!