Ingredients
Marinade & Chicken
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 4 cloves garlic, peeled, smashed, and minced
- 1 teaspoon kosher salt
- 2 teaspoons black pepper
- 3 teaspoons ground cumin
- 3 teaspoons paprika (sweet or smoked)
- ½ teaspoon turmeric
- Pinch ground cinnamon
- Pinch crushed red pepper (or to taste)
- 2 pounds boneless skinless chicken thighs or chicken breasts, cut into bite-sized pieces
Additional Ingredients
- 2 cups cooked rice
- 1 red onion, peeled and sliced
- Fresh herbs like parsley, for serving
- Dill yogurt sauce, for topping
Instructions
- Prepare the Marinade: In a bowl, combine the olive oil and lemon juice with minced garlic, kosher salt, black pepper, ground cumin, paprika, turmeric, cinnamon, and crushed red pepper. Mix well to create a flavorful marinade.
- Marinate the Chicken: Cut the chicken into bite-sized pieces and toss them thoroughly in the marinade, ensuring all pieces are well coated. Let the chicken sit at room temperature while you prepare your skillet and rice, allowing the flavors to meld.
- Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken in a single layer and cook for 5 to 10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. The cooking juices will create a delicious, spiced sauce that infuses the chicken and rice.
- Assemble the Bowls: Spoon cooked rice into individual serving bowls. Top with the warm, spiced chicken pieces, fresh greens, sliced cucumbers, the sliced red onion, and sprinkle fresh herbs like parsley on top.
- Add the Dill Yogurt Sauce: Drizzle each bowl generously with the prepared dill yogurt sauce to add a creamy, tangy contrast that complements the savory chicken and spices perfectly. Serve immediately and enjoy!
Notes
- Use chicken thighs for juicier, more flavorful results, but chicken breasts are a leaner alternative.
- Adjust the amount of crushed red pepper to your spice preference.
- The dill yogurt sauce can be made ahead of time and refrigerated for added convenience.
- Serve with additional fresh vegetables like cucumbers or cherry tomatoes for extra freshness.
- Leftovers keep well refrigerated for 2-3 days and can be reheated gently in a skillet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
