Gluten-Free Persian Chicken and Rice (Joojeh Kabab)

Instructions

1. 1In a large bowl, combine the 1 cup of plain yogurt, 1/4 cup of lemon juice, the grated 1 medium onion, the minced 3 cloves of garlic, 1/4 tsp of saffron threads, 1/2 tsp of turmeric powder, 1 tsp of salt, and 1/2 tsp of black pepper. Mix these ingredients together thoroughly.
2. 2Add the about 680 g of boneless, skinless chicken thighs to the bowl with the marinade. Use your hands to ensure every piece of chicken is completely coated. Cover the bowl and place it in the refrigerator for at least 2 hours, or ideally overnight, to allow the chicken to marinate.
3. 3Prepare the 2 cups of Basmati rice. Rinse the rice under cold water until the water runs clear, then cook it according to your preferred method until it is fluffy and tender.
4. 4Heat the 2 tbsp of olive oil in a large skillet (at least 25.4 cm) over medium-high heat until it shimmers, about 175°C.
5. 5Carefully remove the marinated chicken pieces from the marinade, letting any excess drip off. Place the chicken in the hot skillet in a single layer, being careful not to overcrowd the pan (you may need to cook in batches). Cook for 5-7 minutes per side, until the chicken is cooked through and has a golden-brown color. The internal temperature should reach 74°C.
6. 6Once the chicken is cooked, remove it from the skillet. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender.
7. 7Serve the cooked chicken over the prepared 2 cups of fluffy Basmati rice.

Related Guides