Herby Chicken & Rice Bowl

Ingredients

• 1 1/2 lbsboneless skinless chicken thighs
• 3 tbspolive oil
• 2 clovesgarlic, finely grated
• 1lemon, zest and juice
• 1 tspground coriander
• 1 tspground cumin
• 1/2 tspdried oregano
• 1 1/2 cupslong-grain white rice
• 3 cupschicken stock or water
• 1bay leaf
• 1 small handfulflat-leaf parsley, chopped
• 1 small handfulfresh dill, chopped
• 1/2 cupfull-fat Greek yogurt
• 1 tbsplemon juice
• 1 smallclove garlic, finely grated
• 1cucumber, diced
• 1 cupcherry tomatoes, halved
• to tastesea salt and black pepper

Method

1. 01

   Whisk the olive oil, grated garlic, lemon zest and juice, coriander, cumin, oregano, salt, and pepper in a wide bowl. Grated — not minced — garlic disperses through the marinade without leaving sharp clumps on the chicken.

2. 02

   Add the chicken thighs and turn to coat. Marinate at room temperature for fifteen minutes — longer in the fridge if you have time.

3. 03

   Rinse the rice under cool water until the water runs clear. The rinse strips surface starch, and surface starch is what makes rice clumpy.

4. 04

   Bring the stock or water to a boil in a small pot with the bay leaf and a pinch of salt. Add the rice, lower the heat to its lowest, cover tightly, and cook for fifteen minutes. Off the heat, leave covered for ten more minutes — the off-heat rest is non-negotiable; it's where steam finishes the grain. Fluff with a fork.

5. 05

   Heat a wide skillet or grill pan over medium-high. Sear the chicken until deeply golden, four to five minutes per side. Move to a board to rest for five minutes, then slice on a slight bias.

6. 06

   Stir the yogurt with the lemon juice, second clove of grated garlic, and a pinch of salt.

7. 07

   Pile the rice into wide bowls. Lay the sliced chicken across the top. Add the cucumber and tomatoes alongside.