Ingredients

• 0.25 cups light olive oil
• 2 tablespoons lemon juice
• 1.5 tablespoons coarsely chopped garlic
• 1 tablespoon chopped fresh oregano
• 0.5 teaspoons ground coriander
• kosher salt and ground black pepper to taste
• 2 pounds boneless chicken thighs , trimmed of excess fat

Instructions

1. 1 Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender. Blend until marinade is smooth; season with salt and pepper. Place chicken thighs in a resealable plastic bag; pour in marinade and seal the bag. Refrigerate for 3 to 4 hours.
2. 2 Make yogurt sauce: Whisk together yogurt, sriracha sauce, and garlic in a small bowl. Season with salt and pepper. Refrigerate for 1 hour.
3. 3 Heat a large skillet over medium-high heat. Remove chicken from marinade and pat dry with paper towels; discard excess marinade. Cook skin-side down in the hot skillet until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to rest for 5 to 10 minutes, then chop into chunks.
4. 4 Make rice: Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes. Remove the pot from heat and let stand, covered, for 15 minutes.
5. 5 Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.

Nutrition per serving