Ingredients

Chicken Seasoning

• 1 Tablespoon Cumin
• 2 Tablespoons Paprika
• 1 Teaspoon Allspice
• 1 Teaspoon Turmeric
• 1/2 Teaspoon Garlic Salt
• 1/4 Teaspoon Cinnamon
• 1/4 Teaspoon Nutmeg
• 1/4 Teaspoon Cayenne Pepper
• 1 Pinch Salt and Black Pepper

Rice

• 2 Tablespoons Unsalted Butter
• 1/2 Teaspoon Turmeric
• 1/4 Teaspoon Cumin
• 1 1/2 Cups Basmati or Long Grain Rice
• 2 1/2 Cups Chicken Broth
• 1 Pinch Kosher Salt and Black Pepper

Yogurt Sauce

• 8 Ounces Plain Greek Yogurt
• 2 Teaspoons Fresh Cilantro
• 2 Teaspoons Fresh Mint
• 1 Teaspoon Cumin
• 1 Clove Garlic
• 1 Whole Lemon, Zested
• 1 Pinch Cayenne Pepper
• 1 Pinch Kosher Salt
• 1 Pinch Black Pepper

Directions

1. Mix chicken seasoning ingredients together.
2. Coat chicken with a small amount of oil and cover with seasoning.
3. Place in refrigerator to marinate for a few hours and grill whole or chopped and skewered with onions when ready.
4. For the yogurt sauce, combine all ingredients and blend or mix. Allow to rest in refrigerator at least one hour before serving.
5. For the rice, melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute.
6. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes.
7. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil.
8. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
9. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
10. Serve rice and optional chicken with yogurt sauce over shredded iceberg lettuce. Top with sriracha if desired.