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1. Preheat the oven to 220C. In a large bowl, combine half of the plain Greek yogurt, half of the olive oil, half of the lemon juice, half of the garlic, the ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, half of the kosher salt, and half of the black pepper. Add the boneless skinless chicken thighs and coat well. Let sit while you prepare the other components.
2 lb boneless skinless chicken thighs,
0.5 cup plain Greek yogurt,
1.5 tbsp olive oil,
1.5 tbsp lemon juice,
2 clove garlic,
2 tsp ground cumin,
2 tsp ground coriander,
2 tsp paprika,
1 tsp ground turmeric,
0.5 tsp ground cinnamon,
1 tsp kosher salt,
0.5 tsp black pepper
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2. Rinse the basmati rice until the water runs mostly clear. Bring the water to a boil with a pinch of the kosher salt, stir in the basmati rice, cover, reduce to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 10 minutes, then fluff with a fork.
2 tsp kosher salt,
1.5 cup basmati rice,
2.2 cup water
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3. Thinly slice the red onion and cucumber. Toss them with the red wine vinegar, honey, and a pinch of the kosher salt, then set aside to lightly pickle until serving.
2 tsp kosher salt,
1 piece red onion,
1 piece cucumber,
0.5 cup red wine vinegar,
1 tbsp honey
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4. Stir the remaining plain Greek yogurt with the remaining lemon juice, remaining garlic, remaining olive oil, remaining kosher salt, black pepper, fresh dill, and half of the fresh parsley until smooth and creamy.
1 cup plain Greek yogurt,
3 tbsp olive oil,
3 tbsp lemon juice,
4 clove garlic,
2 tsp kosher salt,
1 tsp black pepper,
0.2 cup fresh dill,
0.2 cup fresh parsley
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5. Arrange the boneless skinless chicken thighs on a lined sheet pan. Roast for 20 to 25 minutes, until cooked through and browned at the edges. Rest for 5 minutes, then slice.
2 lb boneless skinless chicken thighs
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6. Divide the basmati rice among containers or plates. Top with the sliced boneless skinless chicken thighs, pickled red onion and cucumber, and the yogurt sauce. Finish with the remaining fresh parsley. Refrigerate for up to 4 days.
2 lb boneless skinless chicken thighs,
1 cup plain Greek yogurt,
1.5 cup basmati rice,
1 piece red onion,
1 piece cucumber,
0.5 cup fresh parsley
