Spiced Turmeric Chicken with Whipped Feta

Ingredients

• 1½ lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp ground coriander
• 1 tsp turmeric
• ¼ tsp ground cinnamon
• ½ tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1½ cups basmati or jasmine rice
• 2½ cups chicken broth
• ½ tsp turmeric
• 1 tbsp butter or oil
• 8 oz crumbled feta cheese
• ½ cup Greek yogurt or cream cheese
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup red or pickled onions, sliced
• ½ cup fresh parsley or mint, chopped

Steps

1. In a bowl, combine olive oil, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, garlic powder, salt, and pepper to create the marinade.
2. Add chicken thighs to the marinade and toss until well coated. Let sit for at least 15 minutes (or up to 4 hours for deeper flavor).
3. Heat a large skillet over medium-high heat. Cook marinated chicken thighs for 6-8 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Remove and set aside.
4. In a separate pot, bring chicken broth to a boil. Add rice, turmeric, butter or oil, and salt. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
5. In a food processor or blender, combine crumbled feta, Greek yogurt or cream cheese, lemon juice, and minced garlic. Blend until smooth and creamy.
6. Prepare fresh toppings by dicing cucumber, halving cherry tomatoes, slicing red or pickled onions, and chopping fresh parsley or mint.
7. To serve, divide turmeric rice among plates, top with spiced chicken, and drizzle with whipped feta. Garnish with fresh cucumber, tomatoes, onions, and herbs.