Baked chicken thighs with horseradish
It’s likely no surprise to hear that I love trying new restaurants, including those that offer something a little different in the fast casual space.
A few weeks ago I had a bowl just like this one at a middle eastern fast-casual spot called Dez. They have all sorts of fun dishes on their menu, but the jeweled rice bowl had my full attention. The star of the dish was grilled chicken, drizzled with lemon yogurt, all served on top of bright yellow saffron rice speckled with pistachios and fresh mint. It looked almost too good to eat!
But I ate it, and then I wanted to recreate it asap. This is my ode to that dish at Dez.
The star of this dish is chicken thighs, but instead of grilled they’re baked with a horseradish yogurt sauce. The rice is all about flavor, with bright lemon and the pop of fresh pomegranate seeds. Pistachios add crunch as well as color to compliment the turmeric. The only thing missing is a creamy component, which is a quick lemon yogurt. All you need to make it is a few scoops of plain greek yogurt and a squeeze of lemon. Extra points for grating in some fresh lemon zest! Honestly, this is so easy to put together and it’ll go fast once you start digging in.
Baked chicken thighs with horseradish
Ingredients
- 4 skin-on chicken thighs
- 1/4 cup plain greek yogurt
- 2 tablespoons prepared horseradish
- 1 cup rice
- 1 teaspoon ground turmeric
- 1/2 lemon
- 2 tablespoons chopped pistachios
- 2 tablespoons pomegranate seeds
- Dried parsley
Instructions
- Pre-heat your oven to 400.
- In a small bowl, combine the greek yogurt and prepared horseradish.
- Salt and pepper the chicken thighs on both sides. Distribute the horseradish yogurt amongst all the thighs, and spread it evenly over the chicken.
- Roast the chicken thighs for 45-50 minutes until golden brown on top. Serve warm.
- Add the rice to a rice cooker, or a pot over the stove. Add 2 cups of water and stir in the turmeric. Add the lemon (rind and all), and then cook the rice according to the instructions on your rice package.
- Let the rice cool, then stir in the pistachios, pomegranate seeds and some sprinkles of dried parsley.
