This tasty dish brings out all of the wonderful and popular spices in the world of Middle Eastern cuisine. It has very earthy flavors combined with cooler toppings that really allow the dish to shine. It's all made in one large skillet, so there is no need for extra dishes in this recipe! It's quick, tasty, and loved by anyone who takes a liking to different and vivid flavors.
Topping the rice and chicken with lemon and parsley, which are cooler in flavor, help balance the delicious dish!
I added some homemade pickled vegetables to go along with the rice as well as plain yogurt, for additional flavor!
Middle Eastern dishes, most often include rice as the base of the dish. It is a well known staple food within the culture and its cuisine. I decided to come up with a quick recipe that includes many of the flavors you would find in a Middle Eastern dish, but in less time.
I combined chicken, onions, and rice, along with aromatic spices and toppings to create a tasty and flavorful dinner for my husband and I. With the added touch of plain yogurt, to eat with the rice and chicken, this was a complete hit for dinner!
Prep Time: 30 minutes Serves: 4 People
Cook Time: 30 minutes
Total Time: 60 minutes
INGREDIENTS
8 Boneless Skinless Chicken Breast Tenderloins, lightly scored
1 Tbsp. Olive Oil
3 Tbsp. Lemon Juice
2 Tbsp. Turmeric
1 Tbsp. Oregano
1/2 Tbsp. Cumin
1 tsp. Mild Curry
1 tsp. Salt
1 tsp. Black Pepper
4 Cloves Garlic, minced
2 Tbsp. Olive Oil, divided
1 Yellow Onion, chopped
1 tsp. Oregano
1/2 Tbsp. Turmeric
1 tsp. Cumin
2 Cloves Garlic, minced
1 1/2 cups Basmati Rice
1 1/2 cups Chicken Broth
1 cup Water
1 tsp. Salt
Parsley and lemon slices, for garnish
INSTRUCTIONS:
In a medium bowl, combine the cleaned and scored chicken tenderloins, one Tbsp. olive oil, lemon juice, turmeric, oregano, cumin, mild curry, salt, black pepper, and garlic. Coat all of the chicken evenly with the spices and allow it to marinate for at least 30 minutes, the scoring of the chicken will allow the chicken to marinate quicker.
In a large skillet, heat 1 Tbsp of olive oil over medium-high heat.
Place the marinated chicken tenderloins in the skillet and cook them for 3-4 minutes on each side until golden brown. It's okay if they aren't completely cooked, they will be cooked again with the rice.
Take the chicken out of the skillet and set aside on a plate for now.
In the same skillet, heat the other Tbsp. of olive oil over medium-high heat.
Saute the onions with the oregano, turmeric, and cumin for 5 minutes, until the onions are transparent.
Add in the garlic and Basmati rice and cook for 1 minute until the garlic is fragrant.
Pour in the chicken broth, water, and salt and stir all of the ingredients together in the skillet. Bring to a simmer.
Place the chicken tenderloins on top of the rice and continue cooking, covered, on a low simmer until all of the liquid is absorbed and the rice is fully cooked.
Garnish with parsley and lemon slices and serve with plain yogurt!
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