Chicken and Rice in Lemon Zest Yogurt

1 pound boneless, skinless chicken thighs, trimmed of fat
2 tablespoons extra-virgin olive oil
1 medium onion, peeled, halved and very thinly sliced
1 large garlic clove, peeled and minced
1/4 cup slivered almonds (skinless)
1/4 teaspoon ground turmeric
1/3 cup long-grain rice such as basmati
3 cups plain whole-milk yogurt
1 large egg white, lightly beaten
2 teaspoons cornstarch
3/4 teaspoon kosher salt, more as needed
Zest from 2 lemons
1 cup frozen peas

Cut the chicken into large chunks. Heat the oil in a Dutch oven or wide, heavy-bottomed pot over medium-high heat. Add the onion and garlic. Cook for about 5 minutes, stirring often, until onion has softened.

Add chicken, along with the almonds and turmeric, and cook for about 8 minutes, stirring often, until chicken has lost its raw look. Transfer pieces to a plate.

Stir in a half-cup water and the rice; cook (at a boil) until water has evaporated. Scrape any browned bits from bottom of pot. Add the yogurt, stirring until well-blended.

In a measuring cup, whisk together the egg white, cornstarch and salt, then stir into pot, moving in only 1 direction (clockwise, for example). Increase heat to high; cook for 2 minutes, stirring in that 1 direction, to keep yogurt from breaking. Reduce heat to medium, then return chicken to pot with any juices; cook, stirring continuously, for about 10 minutes or until rice is al dente.

Add the lemon zest and peas, stirring to incorporate. Reduce heat to medium-low; cook for 8 to 10 minutes, stirring a few times. Rice should be tender. Taste and adjust seasoning. Transfer to a large serving bowl and serve hot.

Makes 3 to 4 servings.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK