- 5 cups water
- 3/4 cup long-grain white rice
- 2 1/2 tablespoons canola oil, divided
- 3/4 cup chopped onion
- 1 1/2 teaspoons ground cumin, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground turmeric
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1 1/2 tablespoons butter
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon ground coriander
- 4 bone-in, skin-on chicken thighs
- Cooking spray
- calories 439
- fat 23.9 g
- satfat 6.5 g
- monofat 10.6 g
- polyfat 4.8 g
- protein 21.1 g
- carbohydrate 33.7 g
- fiber 1.4 g
- cholesterol 71 mg
- iron 2.8 mg
- sodium 547 mg
- calcium 56 mg
How to Make It
Bring 5 cups water to a boil in medium saucepan. Add rice; boil 10 minutes. Drain. Rinse rice; drain.
Heat a medium, heavy-bottomed skillet over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, and cook 5 minutes. Stir in 1 teaspoon cumin, 3/4 teaspoon salt, and turmeric; cook 1 minute. Combine rice, onion mixture, and yogurt in a bowl.
Return pan to medium-high heat. Add butter and 1 tablespoon oil to pan; swirl until butter melts. Add rice mixture to pan, lightly packing rice down. Reduce heat to medium-low. Wrap a clean, dry dish towel around the lid, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium-low heat 10 minutes (do not stir or uncover). Reduce temperature to low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.
Loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of pan, and invert the rice onto plate, browned side up.
While rice cooks, preheat broiler to high.
Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon cumin, sambal oelek, garlic, and coriander in a small bowl, stirring well. Scrape spice paste into a zip-top plastic bag. Add chicken to bag; seal. Toss to coat. Let stand 20 minutes. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.
Place chicken, skin-side up, on a foil-lined broiler pan coated with cooking spray. Broil 8 minutes or until browned. Turn chicken over; broil an additional 4 minutes or until done. Serve with rice.