Persian Chicken with Turmeric and Lime

Name: Persian Chicken with Turmeric and Lime
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 medium onion, halved, thinly sliced; 2 teaspoons ground turmeric; 3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed; 2 tablespoons fresh lime juice, plus 8 wedges for serving (3–4 limes total); 3 tablespoons olive oil, divided; 2 1/4 teaspoons ground cumin, divided; 1 3/4 teaspoons kosher salt, divided, plus more; 1 teaspoon freshly ground black pepper, divided; 1 cup basmati rice; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1 cup plain yogurt (optional); 1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2" pieces (about 2 cups); 1 cup (packed) herb leaves, such as mint, cilantro, and/or dill; 1/3 cup shelled unsalted pistachios, coarsely chopped; Sumac (for serving; optional)

Persian Chicken with Turmeric and Lime was pinched from <a href="http://www.epicurious.com/recipes/food/views/persian-chicken-with-turmeric-and-lime" target="_blank">www.epicurious.com.</a>

"A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess...."

INGREDIENTS

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1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

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1 medium onion, halved, thinly sliced

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2 teaspoons ground turmeric

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3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed

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2 tablespoons fresh lime juice, plus 8 wedges for serving (3–4 limes total)

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3 tablespoons olive oil, divided

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2 1/4 teaspoons ground cumin, divided

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1 3/4 teaspoons kosher salt, divided, plus more

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1 teaspoon freshly ground black pepper, divided

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1 cup basmati rice

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1/4 teaspoon ground cardamom

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1/4 teaspoon ground cinnamon

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1 cup plain yogurt (optional)

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1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2" pieces (about 2 cups)

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1 cup (packed) herb leaves, such as mint, cilantro, and/or dill

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1/3 cup shelled unsalted pistachios, coarsely chopped

•

Sumac (for serving; optional)

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