Daniel's Chicken on Rice with Creamy Dill Sauce
Prep Time
Cook Time
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Inspired by the food carts of New York City, this flavorful and tender chicken on rice with creamy dill sauce is sure to be a hit with everyone in the family.
Recipe Type: Entree
Yield: 4 to 6 servings
  • 1 teaspoons turmeric
  • 2 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 8 cloves, ground or ½ teaspoon ground cloves
  • 1 teaspoon paprika
  • ½ teaspoon curry powder
  • dash salt
  • ¼ teaspoon freshly ground black pepper
  • 6 garlic cloves, minced
  • 2 tablespoons lemon juice
  • ¾ cup plain yogurt
  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 5 boneless, skinless chicken breasts, cubed (or 8-10 thighs)
Creamy Dill Sauce:
  • 1¼ cups Greek yogurt
  • ½ cup mayonnaise
  • 1 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 1½ tablespoons lemon juice or juice from half a lemon
  • 1 tablespoon olive oil
  • 3 garlic cloves, crushed
  • 1-2 teaspoons dill
  • 1 tbsp water
For the Chicken:
  1. Combine the turmeric, cumin, coriander, cloves, paprika, curry powder, salt, pepper, garlic, lemon juice and 1 tablespoon of the oil in a medium bowl and whisk in yogurt.
  2. Transfer mixture to a large zipper bag, add onions and chicken and seal bag (or toss in large bowl and cover tightly with plastic wrap). Shake bag to coat chicken and let marinade overnight.
  3. To cook chicken, heat remaining 2 tablespoons olive oil on high in a large pan. Add chicken and onion mixture and cook for 15-25 minutes, stirring occasionally until the chicken is cooked through and most of the liquid is gone.
  4. Serve with rice and creamy dill sauce.
For the Creamy Dill Sauce:
  1. Combine all ingredients in a food processor and mix thoroughly.
Gluten free
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/chicken-on-rice-and-a-tribute-to-daniel-of-the-haggis-and-the-herring/