Fiery Chicken Thighs with Persian Rice

On Instagram, I referred to this dinner as “on fleek.”  Big Guy totally had to Google what that meant.

“on fleek” – the quality of being perfect, or on point

Totally on point.

Or “on fleek.”

That’s exactly how I would refer to these Fiery Chicken Thighs with Persian Rice.  

 

The rice proved to be a little tricky when it came time for me to “dump” it out of the pan but the taste, thankfully, wasn’t affected.  Cooked rice is mixed with onion that’s been sauteed with cumin and turmeric (this is where the rice gets the yellow color) and Greek yogurt before being added into a pan that’s been “seasoned” with oil and butter.  The rice is spread out on the bottom of the pan and packed down.  Then you leave it alone!  Don’t touch it.  Don’t even try to peak.  Just pray to the rice god’s and hope that it does what it’s supposed to do.

After about 30 minutes, the rice has created a golden crust on the bottom of the pan that is incredible.  So much texture.

While the rice is cooking (and to prevent you from peeking) – prepare the chicken.  It’s no surprise that prefer chicken thighs of chicken breasts.  (read:  so much flavor)  But when you keep the skin and the bone-in the flavor is even better.  I can almost 100% guarantee that you won’t have dry chicken if you use skin-on and bone-in chicken thighs.

The chicken thighs quick marinate in a mixture of oil, cumin, garlic, coriander and ground chile paste.  Use as much or as little of the chile paste as you like – but the rice really helps to balance out the heat.

The chicken is then broiled for about 12-15 minutes total.  The skin gets nice a crispy while the inside stays perfectly tender and full of flavor.

The plate was made complete with a sprinkle of parsley for some freshness and color.

I promise you’ll think this dinner is on fleek.

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