Fiery Chicken Thighs with Persian Rice

  • LuvinEden Posted: 11/02/12
    Worthy of a Special Occasion

    Simple ingredients but lots of flavor. The rice was a huge hit with my husband who doesn't like rice (thinks it's bland and boring). I substituted sour cream for greek yogurt and grilled the chicken thighs. Definitely will make again.

  • TheMomChef Posted: 11/21/12
    Worthy of a Special Occasion

    The chicken stole the show for us. It had so much flavor from that amazing marinade. The rice was very good too; it's just important to make sure the bottom gets nice and crispy. You can read my full review at Taking On Magazines: http://bit.ly/QalPKl

  • CJcookbook Posted: 01/31/13
    Worthy of a Special Occasion

    Absolutely fabulous, and the flavors woke up some wonderful senses. And my home smelled so good afterwards! The rice had tastes that was outstanding! I used chicken legs as they were on sale. I will make it again and again......

  • CareyBeth Posted: 02/05/13
    Worthy of a Special Occasion

    We LOVED this recipe. I doubled the rub/spice mixture because we like HOT, but otherwise followed the recipe as is. The rice was labor intensive, but worth it in the end. Great recipe.

  • CAgirlinIA Posted: 12/05/12
    Worthy of a Special Occasion

    Very, very good! I used Jasmine rice but otherwise, I made the rice exactly as stated. However, husband likes dark meat, I like white so I used a boneless, skinless thigh for him and a boneless, skinless breast for me with no problem whatsoever. I did pound them so they were equal thickness. I served this sumptuous meal with a salad of cubed avocado, cubed orange and ruby red pomegranate seeds. Unfortunately I halved the recipe so there are no leftovers!! But I WILL make again.....soon!

  • Ellism Posted: 10/21/12
    Worthy of a Special Occasion

    Yummy. Used brown rice. Very crunchy. But good.

advertisement

More From Cooking Light