Persian Chicken With Turmeric And Lime

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces", "1 medium onion, halved, thinly sliced", "2 teaspoons ground turmeric", "3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed", "2 tablespoons fresh lime juice, plus 8 wedges for serving (3-4 limes total)", "3 tablespoons olive oil, divided", "2 1/4 teaspoons ground cumin, divided", "1 3/4 teaspoons kosher salt, divided, plus more", "1 teaspoon freshly ground black pepper, divided", "1 cup basmati rice", "1/4 teaspoon ground cardamom", "1/4 teaspoon ground cinnamon", "1 cup plain yogurt (optional)", "1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2"" pieces (about 2 cups)", "1 cup (packed) herb leaves, such as mint, cilantro, and/or dill", "1/3 cup shelled unsalted pistachios, coarsely chopped", "Sumac (for serving; optional)"].

Yes, Persian Chicken With Turmeric And Lime falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.