Chicken on Rice with Creamy Dill Sauce Recipe
Photo courtesy of Simon's smartphone. Our camera
went AWOL during picture time!
It all started with an article I read about street meat in Manhattan. The dish sounded good, but the recipe was off. A little vague, mostly in the method, how to cook the chicken, etc -- and I could tell right away: this isn't how it's prepared at a vendor's cart.
I still didn't care because the ingredients sounded great and I could just do my own thing with it - and I did. Our friends were over for dinner as taste testers and it was a hit. Simon called the sauce "magic." I think that says something.
Chicken on Rice with Creamy Dill Sauce
- 1 tsp turmeric
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- 8 cloves, ground or 1/2 tsp ground cloves
- 1 tsp paprika
- 1/2 tsp curry powder
- dash salt
- ΒΌ tsp freshly ground black pepper
- 6 garlic cloves, minced
- 2 tbsp lemon juice
- 3/4 cup Greek yogurt
- 1+2 tbsp olive oil
- 1 large onion, thinly sliced
- 5 boneless, skinless chicken breasts, cubed (or 8-10 thighs)
1 recipe Creamy Dill Sauce (Magic Sauce)
Combine the turmeric, cumin, coriander, cloves, paprika, curry powder, salt, pepper, garlic, lemon juice and 1 tbsp oil in a medium bowl and whisk in yogurt.
Transfer mixture to a large zipper bag, add onions and chicken and seal bag. Shake bag to coat chicken and let marinade overnight.
To cook chicken, heat 2 tbsp olive oil on high in a large pan. Add chicken and onion mixture and cook for 15-25 minutes, stirring occasionally until the chicken is cooked through and most of the liquid is gone.
Serve with rice and creamy dill sauce.
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