Turkish Chicken & Rice Skillet

Ingredients

• Yogurt-Marinated Chicken
• 1 garlic clove, minced
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon Food Club granulated sugar
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon Food Club ground black pepper
• 4 boneless, skinless chicken breasts
• 1/4 cup plain Greek yogurt
• Chicken & Rice Skillet
• 5 tablespoons Kerrygold® unsalted butter
• 1 small onion, halved and thinly sliced
• 1/2 teaspoon ground allspice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground cardamom
• 1 cup basmati rice
• 1-3/4 cups less-sodium chicken broth or stock
• 1 lemon
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons chopped fresh Italian parsley leaves

DIRECTIONS

1. Prepare Yogurt-Marinated Chicken: In large bowl, combine garlic, cumin, salt, sugar, cardamom and pepper; add chicken and massage garlic mixture into chicken. Add yogurt; massage into chicken. Cover and refrigerate at least 2 hours or overnight.
2. In large skillet, melt 2 tablespoons butter over medium heat. Add onion; cook 15 minutes or until lightly caramelized, stirring occasionally. Stir in allspice, salt and cardamom; cook 5 minutes, stirring occasionally. Transfer onion mixture to bowl.
3. In same skillet, melt 1 tablespoon butter over medium-high heat. Add chicken; cook 4 minutes or until outside is seared, turning once. Transfer chicken to plate.
4. In same skillet, melt remaining 2 tablespoons butter; scrape bottom of skillet with wooden spoon to loosen any browned bits. Stir in rice; cook 5 minutes or until lightly toasted, stirring frequently. Add stock and onion mixture; heat to a simmer. Reduce heat to low; return chicken to skillet, cover and cook 20 minutes.
5. Thinly slice 1/2 the lemon; arrange slices around chicken. Squeeze juice from remaining lemon half over chicken and rice; sprinkle with cilantro and parsley. Remove skillet from heat; cover skillet with clean kitchen towel and cover with lid. Let stand 10 minutes or until internal temperature of chicken reaches 165°.