Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 3 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- 2 cups cooked basmati rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup hummus
- 1/4 cup fresh parsley, chopped
- 1/4 cup tzatziki sauce or Greek yogurt (for serving)
Instructions
- In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, garlic, lemon juice, salt, and pepper. Mix well to form a marinade.
- Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Arrange the marinated chicken on the baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear. For a charred effect, broil for an additional 2-3 minutes.
- While the chicken is baking, prepare the basmati rice according to package instructions.
- In a large serving bowl, layer the rice, followed by the baked chicken, cherry tomatoes, cucumber, and red onion.
- Add dollops of hummus and sprinkle fresh parsley on top.
- Serve with tzatziki sauce or Greek yogurt for a creamy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International