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1. In a large bowl, whisk the yogurt, lemon juice (for marinade), olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, salt and black pepper. Add the chicken thighs and turn to coat. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator for deeper flavor.
700 g Boneless skinless chicken thighs,
0.5 cup Plain whole-milk yogurt,
2 tbsp Lemon juice (for marinade),
3 tbsp Olive oil,
4 clove Garlic,
2 tsp Ground cumin,
2 tsp Ground coriander,
2 tsp Smoked paprika,
1 tsp Ground turmeric,
0.5 tsp Ground cinnamon,
0.5 tsp Ground allspice,
1.5 tsp Salt,
0.5 tsp Black pepper
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2. Rinse the rice until the water runs mostly clear. Combine with the water and a pinch of salt in a pot, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Rest covered for 10 minutes, then fluff with a fork.
1.5 tsp Salt,
1.5 cup Long-grain white rice,
3 cup Water (for rice)
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3. Whisk the tahini and lemon juice (for sauce) together; it will seize into a thick paste. Gradually whisk in the ice water until smooth, pourable and creamy. Season with a pinch of salt.
1.5 tsp Salt,
0.2 cup Tahini,
3 tbsp Lemon juice (for sauce),
4 tbsp Ice water (for sauce)
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4. Heat a large cast-iron or heavy skillet over medium-high heat. Cook the chicken in a single layer, in batches if needed, for 5 to 6 minutes per side until deeply browned and charred at the edges and cooked through (internal temperature 74°C / 165°F). Rest for 5 minutes, then slice thinly.
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5. Dice the cucumbers and tomatoes and toss with the sumac and a pinch of salt. Divide the rice among bowls, top with sliced chicken and the cucumber-tomato mixture, then drizzle generously with the lemon-tahini sauce and scatter with parsley.
1.5 tsp Salt,
2 piece Cucumber,
3 piece Tomatoes,
0.2 cup Fresh parsley (garnish),
1 tsp Sumac
