Soy Honey Chicken with Moroccan Spiced Rice and Lemon Herb Yogurt Sauce

Difficulty: 2/5

Ingredients (serves 2-3 people):
1 cup Basmati rice, washed
½ white onion
1 lemon
1 large carrot
2 tablespoons peas
12-16 oz boneless, skinless chicken thighs
¼ cup fresh dill
2 tablespoons fresh cilantro
1 cup 2% Greek yogurt (I use Fage)
½ can of chickpeas, drained and rinsed
½ bell pepper
1 tablespoon olive oil
2 teaspoons butter (optional)
3 tablespoons reduced sodium soy sauce
2 tablespoons honey
1 tablespoon balsamic vinegar
1 ⅓ cups chicken stock
Salt
2 teaspoons cumin
1 teaspoon smoked paprika
2 teaspoons cinnamon
2 tablespoons minced garlic
Cooking spray
Lime juice

When asked to name a boring, bland meal, chicken and rice often enters the mind. When I asked Luca Ladner what he thought about a chicken and rice meal, his reaction was “meh,” perfectly explaining how many people feel about the dish. What is often neglected, though, is the profound ability of spices, sauces, and cooking techniques to transform it into a mouthwatering, elegant meal. I can assure you one thing: my mom and I’s signature chicken and rice is far from “meh.”

My mom and I have made hundreds of unique chicken and rice dishes over the last few years, but one clearly reigns supreme. Our soy honey chicken with Moroccan spiced rice and lemon herb yogurt sauce will take your taste buds down an adventure that they have never been on before. This healthy, bright, and flavorful dish is perfect for cooking to impress and cooking a weeknight meal alike.

*So that you can more accurately plan the timing of your meal, pick a time in which you intend for your dish to be complete. Then, work backwards from that time using the guide provided in the steps so that you know when to start.

Step 1: One to three hours away from when you plan on eating: In a large bowl, whisk to combine the honey, soy sauce, balsamic vinegar, one teaspoon of salt, one tablespoon of minced garlic, and ½ teaspoon of paprika. Trim any large pieces of fat off of the chicken thighs, and add them to the bowl. Cover the bowl to let it marinate.

Step 2: 55 minutes away: Preheat the oven to 475 degrees Fahrenheit.

Step 3: 45 minutes away: Finely dice the onion, pepper, carrot, dill, and cilantro.

Step 4: 40 minutes away: Lay the drained chickpeas on a baking sheet and drizzle with olive oil, lime juice, and salt. Roast for 15 minutes or until crispy.

Step 5: 35 minutes away: In a medium sized bowl, mix the Greek yogurt, fresh dill, and fresh cilantro. Squeeze the juice from one lemon into the bowl, making sure not to drop in any seeds. Use a grater to zest that same lemon and put the zest into the bowl.

Step 6: 30 minutes away: heat a medium sized pot over medium-high heat. Add the olive oil to the pot, and then add in the chopped vegetables. Wait for those to get charred and soft, about three minutes. Add the cumin, cinnamon, smoked paprika, and 1 teaspoon of salt to the pot, allowing it to toast for one minute. Add the washed rice and let the rice toast for a minute.

Step 7: 25 minutes away: Add in the chicken stock, stir, and wait for it to come to a boil uncovered. Once boiling, reduce the heat to low and cook covered for 13-16 minutes.

Step 8: 20 minutes away: Heat a cast iron skillet (or a large pan) over medium-high heat and spray with cooking spray. Add the chicken and cook until the internal temperature is 165 degrees Fahrenheit, around 10 minutes. Flip the chicken six minutes into the cooking time.

Step 9: 10 minutes away: Turn off the heat and uncover the rice. Let it sit for three minutes before adding in the crispy chickpeas, the butter, a splash of lime juice, and a pinch of salt.

Step 10: 2 minutes away: Everything is ready! Grab a plate and get ready to be blown away.