Gather the ingredients.
In a large bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, garlic, salt, and pepper.
Stir in the cubed chicken, cover, and refrigerate for about an hour, but no more than 4 hours. You can also place the chicken and marinade mixture inside a zip-lock plastic baggie and then in a bowl in the fridge.
Heat the canola oil in a large heavy bottom skillet or cast iron pan. Remove the chicken pieces from the marinade and add them to the pan. Depending on the size of your pan, work in batches so as not to overcrowd the chicken which will keep it from browning. Cook for four to five minutes on high heat, flip the chicken pieces and continue cooking on medium heat until cooked through. Season with additional salt, if needed.
To cook the rice, melt the butter in a pot and stir in the basmati rice and ground turmeric. Sauté for a couple of minutes on high heat.
Then add the chicken stock or water and salt. Cover the pot, reduce the heat to low and simmer for 15 to 20 minutes or until the rice is tender and the liquid has been fully absorbed. Fluff the rice with a fork.
In a small bowl, make the sauce by whisking together the sesame paste, water, Greek yogurt, lemon juice, salt, and pepper until smooth.
Serve the chicken on a bed of the turmeric rice along with chopped tomatoes, lettuce or baby spinach, warm pita bread, and a drizzle of the sauce.
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