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1. In a large bowl, whisk together the yogurt (for marinade), olive oil (for marinade), lemon juice (for marinade), minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, kosher salt and black pepper. Add the sliced chicken breasts and toss until evenly coated. Cover and refrigerate for at least 2 hours, or up to 12 hours for best flavor.
1.5 lb Boneless, skinless chicken breasts, thinly sliced,
0.5 cup Plain Greek yogurt (for marinade),
3 tbsp Olive oil (for marinade),
2 tbsp Lemon juice (for marinade),
4 clove Garlic, minced (for marinade),
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 Kosher salt,
0.5 tsp Black pepper
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2. Rinse the basmati rice until the water runs mostly clear. Combine with the water (for rice) in a saucepan, bring to a boil, then cover and reduce to the lowest heat. Cook for 12 minutes, remove from the heat and let steam, covered, for 10 minutes. Fluff with a fork.
1.5 cup Basmati rice,
2.2 cup Water (for rice)
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3. Whisk the tahini, yogurt (for sauce), lemon juice (for sauce), grated garlic and cold water until smooth and pourable, adding a splash more water if needed. Season with a pinch of salt.
1.5 tsp Kosher salt,
3 tbsp Tahini (for sauce),
0.5 cup Plain Greek yogurt (for sauce),
3 tbsp Lemon juice (for sauce),
3 tbsp Cold water (for sauce),
1 clove Garlic, grated (for sauce)
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4. Toss the red onion with the sumac and let sit for 10 minutes to mellow its bite. Combine the cucumbers, tomatoes and parsley in a bowl, then fold in the sumac onion.
2 pieces Cucumbers, diced,
3 pieces Tomatoes, diced,
0.5 pieces Red onion, thinly sliced,
1 tsp Sumac,
0.5 cup Fresh parsley, chopped
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5. Heat the olive oil (for cooking) in a large skillet over medium-high heat. Working in two batches to avoid crowding, cook the chicken in a single layer for 4 to 5 minutes per side, until deeply browned and charred at the edges and cooked through to 165°F (74°C). Rest for 3 minutes.
1 tbsp Olive oil (for cooking)
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6. Divide the rice among four bowls and top with the chicken and the fresh vegetable mixture. Drizzle generously with the tahini yogurt sauce and serve. For meal prep, store components separately and add the sauce just before eating.
