This was a great MS recipe from October 2022. The only change I made was adding 1 tsp. lemon zest and cooking the rice in a rice cooker.
Marley Spoon must recycle its recipes, although we haven't found too many duplicates. There are also well over two-dozen to choose from every week.
Here's how to make Turmeric Chicken and Dilled Rice with Greek Yogurt
Zest one-half lemon. Squeeze 2 T. lemon juice into a small bowl. Cut any wedges if you have leftover unsqueezed lemon.
Toss 12 oz of boneless, skinless chicken thighs in 1 t oil, 1 tsp. turmeric, 1 tsp. lemon zest, 1/2 tsp. salt and a few grinds of pepper. Set aside.
Finely chop 1/4 oz fresh dill, including stems, and set aside. Coarsely chop 3 oz of fresh spinach.
Heat 1 T butter in a medium saucepan and saute 10 oz. rice until it is toasted. Stir in 2-1/2 cups of water (I'd throw it all in the rice cooker) and 1/2 tsp. salt. Let cook on low until it is done (about 12 minutes on the stove or in the rice cooker.) Toss in the chopped spinach, the dill, and 1 oz dried currants and let it continue to cook (5 minutes on the stove on LOW or until the rice cooker shuts off.) Keep warm on stove, in cooker, or in a covered warm bowl.
Halve and thinly slice one onion. Finely chop 2 tsp. garlic.
Heat 1 T oil in a medium skillet over medium-high heat. Add chicken until well browned, 3 min. per side depending on size. Transfer to a plate.
To the skillet, add the onions and cook until softened. Add water if they brown too quickly. Add the garlic, lemon juice and 1/3 c. water and bring to a simmer. Return the chicken and any juices on the plate to the skillet. Cover, reduce heat to medium low and cook about 10 minutes. Stir in a T of butter.
Fluff rice and serve on the plate with the chicken and 2 oz. Greek yogurt to each plate. Squeeze any remaining lemon juices over the top.
