Ingredients

For the Chicken

• 1.93 lbs / 874 g boneless skinless chicken thighs

• 1¼ tbsp paprika

• 1¼ tbsp cumin

• 1¼ tbsp onion powder

• 2½ tsp ground coriander

• 1¼ tsp allspice

• 2½ tsp turmeric

• 2½ tsp black pepper

• 1¼ tsp salt

• 4 tbsp / 60 ml olive oil

• 10 cloves garlic

• ¾ lemon, juiced

• 2½ tsp chicken bouillon

For the Rice

• 5 tbsp / 70 g butter

• 2½ cups / 285 g yellow onion, diced

• 1½ tbsp turmeric

• 1 tbsp paprika

• 1 tbsp garlic powder

• 1 tbsp black pepper

• 2½ cups / 463 g basmati rice

• 4¼ cups / 1 L hot water

• 5 tsp chicken bouillon

For the Fresh Sumac Salad

• 1 large red onion, thinly sliced

• 2 cups / 300 g cherry tomatoes, quartered

• 2 cups / 260 g cucumber, sliced and halved

• 2 tsp salt

• 2 tsp black pepper

• 4 tsp sumac

• 1 lemon, juiced

For the Garlic Sauce

• ¼ cup / 60 g mayonnaise

• ¼ cup / 60 g plain Greek yogurt

• 2–3 cloves garlic

• 1 tbsp fresh parsley

• 1 tsp salt

• 1 tsp black pepper

• ½ lemon, juiced

• 1 tbsp / 15 ml olive oil

Method

1. Marinate the Chicken: Combine the chicken with all the chicken spices, olive oil, garlic, lemon juice, and chicken bouillon. Mix well and marinate for as long as possible.

2. Cook the Chicken: Heat a large pan over medium-high heat with a drizzle of olive oil. Once hot, add the chicken in batches and cook for 6–8 minutes per side until golden and cooked through. Reserve any drippings. Set the chicken aside.

3. Cook the Rice: Add the butter to the same pan along with the reserved drippings, then the onions. Cook over medium-low heat, stirring often, until translucent. Add the spices and cook for 1–2 minutes. Add the rice and toast for 2 minutes while stirring. Pour in the hot water mixed with the chicken bouillon. Stir and bring to a boil. Once boiling, cover and reduce to low. Simmer for 20 minutes, then remove from heat and let sit covered for 5 minutes. Fluff gently with a fork before serving.

4. Make the Salad & Sauce: Combine all salad ingredients in one bowl and all garlic sauce ingredients in another. Refrigerate both until ready to serve.

Additional Notes

Searing the Chicken: I still feel like I'm figuring out how to get a proper sear without burning the fond. What worked for me this time was searing the first batch, deglazing with a little chicken stock to lift the flavor, straining out the burned bits, then cleaning the pot and repeating. I also reserved the drippings and added them back in when cooking the onions — that felt like a cheat code and I'd highly recommend it.

Basmati Rice: I've never had success with basmati rice until this cook. The water to rice ratio is critical, but equally important is letting the rice rest off the heat before touching it. Keep the lid on after removing from heat — the residual steam continues to circulate and the moisture redistributes evenly. When it's time to fluff, do it gently with a fork. This releases the trapped steam and separates the grains without crushing them. Don't skip the rest, and don't rush the fluff.