Ela Signature Meal Recipe

Prepare and Marinate

Trim any excess fat from the chicken thighs and pat dry with paper towels. In a medium bowl whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, salt and black pepper until smooth. Add the chicken, coat thoroughly, cover and refrigerate for at least 1 hour and up to 8 hours (overnight for best flavor).

Cook the Chicken

Remove the marinated chicken from the refrigerator 20 minutes before cooking to come toward room temperature. Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the thighs in a single layer (work in batches if needed). Sear 4-5 minutes without moving to develop color, flip and cook another 4-6 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a plate, tent with foil and rest 5 minutes, then slice into strips.

Sauté Aromatics

While the chicken marinates, rinse the basmati rice in cold water until the water runs clear. In a medium saucepan, heat butter or oil over medium heat. Add the chopped onion and diced carrot and sauté 4-5 minutes until softened and translucent. Stir in 1/4 teaspoon cumin and cook 30 seconds until fragrant.

Cook Rice

Add the rinsed rice to the pan and stir to coat grains with fat, toasting 1-2 minutes. Pour in the chicken stock, add 3/4 teaspoon salt, bring to a gentle boil, then reduce heat to low, cover and simmer undisturbed for 15 minutes. Remove from heat and let stand, covered, 5-10 minutes. Fluff with a fork, stir in toasted slivered almonds and chopped parsley.

Whisk together yogurt, tahini, lemon juice, grated garlic and 2 tablespoons water in a small bowl until smooth. If sauce is too thick, add additional water 1 teaspoon at a time to reach a pourable consistency. Season with 1/4 teaspoon salt and 1/8 teaspoon ground cumin. Taste and adjust lemon, salt or tahini as desired. Chill until ready to serve.

Toss mixed greens, halved cherry tomatoes, diced cucumber and sliced red onion in a mixing bowl. Drizzle with 1 tablespoon olive oil and 1 teaspoon red wine vinegar or lemon juice, season with a pinch of salt and toss gently. Sprinkle chopped cilantro or parsley and sumac, if using. Keep chilled until plating.

To assemble the Ela Signature Meal: divide the rice pilaf between four plates or two large plates as family-style. Arrange sliced marinated chicken over the rice. Spoon 1-2 tablespoons of tahini yogurt sauce over the chicken and a little alongside for dipping. Add a portion of the dressed salad to the side. Drizzle with remaining olive oil, scatter toasted pine nuts if using, and serve with lemon wedges for squeezing. Garnish with extra chopped herbs and an optional dusting of sumac.