Hival Estate Recipe

Prepare marinade

In a medium bowl combine plain yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, turmeric, red pepper flakes, kosher salt, black pepper and 2 tablespoons olive oil. Whisk until smooth and well blended.

Marinate chicken

Trim excess fat from chicken thighs and pat dry. Add chicken to the yogurt marinade making sure each piece is fully coated. Cover and refrigerate at least 1 hour, preferably 3–6 hours (up to overnight) to develop flavor.

Bring chicken to room temperature

Remove marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off for even cooking.

Rinse and drain rice

Place basmati rice in a fine-mesh sieve and rinse under cold water until water runs clear. Drain thoroughly for 10 minutes to remove excess surface starch.

Sauté aromatics

In a medium saucepan over medium heat, melt 1 tablespoon butter with 0.5 teaspoon cumin seeds. Add the finely chopped onion and a pinch of salt; sauté 4–6 minutes until translucent and beginning to brown. Add minced garlic and ground cinnamon and cook 30 seconds until fragrant.

Cook rice

Add the drained rice to the saucepan and stir to coat the grains with butter and aromatics for 1–2 minutes. Pour in 2.75 cups chicken stock and 1 teaspoon salt, bring to a gentle boil. Reduce heat to low, cover tightly, and simmer undisturbed 14–16 minutes, until liquid is absorbed and rice is tender.

Finish pilaf

Remove from heat and let rest covered 8–10 minutes. Fluff with a fork, then gently fold in toasted sliced almonds and chopped parsley. Keep warm until ready to serve.

Pan-sear & finish

Heat a large heavy skillet (cast-iron preferred) over medium-high heat and add 1 tablespoon olive oil. When shimmering, add marinated chicken thighs, shaking off excess marinade but leaving a thin coating. Sear 4–5 minutes undisturbed until a deep golden crust forms. Flip and reduce heat to medium, cover loosely and cook 5–7 minutes more until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If pieces are thick, finish in a 375°F (190°C) oven for 5–8 minutes.

Rest chicken

Transfer cooked chicken to a cutting board and let rest 5 minutes before slicing or serving to retain juices.

Prepare sauce

While rice cooks and chicken rests, stir together Greek yogurt, chopped mint, chopped cilantro, lemon zest, lemon juice, 0.5 teaspoon salt, 0.25 teaspoon black pepper and 1 tablespoon extra-virgin olive oil in a small bowl until smooth. Taste and adjust seasoning. If using, gently fold in pomegranate seeds for a bright finish.

On each plate, spoon a bed of warm rice pilaf. Slice or arrange the rested chicken thighs on top. Drizzle or dollop herb yogurt sauce alongside. Garnish with chopped parsley, pomegranate seeds if used, and serve with lemon wedges to squeeze over. Serve immediately.