Crispy Skillet Chicken Thighs with Zhoug and Herbed Yogurt Rice

Steps

1. Step 1

   Rinse the rice, then put it in a medium saucepan with the water, salt and butter. Bring to a boil over high heat, then turn the heat to low, cover and cook 15 minutes. Take it off the heat and leave it covered to steam.

   20 min

   • 1 1/2 cups basmati rice
   • 2 1/4 cups water
   • 1 tsp kosher salt
   • 1 tbsp unsalted butter
2. Step 2

   While the rice cooks, make the zhoug: put the chiles, cilantro, parsley, garlic, cumin, cardamom, salt and lemon juice in a food processor and pulse to a coarse paste, scraping down the sides. With the machine running, pour in the olive oil. It should be spoonable, not smooth; add a splash of water if it's too thick. Scrape into a bowl.

   10 min

   • 2 jalapeños or 3 serrano chiles
   • 2 cups cilantro leaves and tender stems
   • 1/2 cup flat-leaf parsley leaves
   • 3 cloves garlic
   • 3/4 tsp ground cumin
   • 1/4 tsp ground cardamom
   • 1/2 tsp kosher salt
   • 2 tbsp lemon juice
   • 1/2 cup olive oil
3. Step 3

   Pat the chicken thighs completely dry with paper towels and season both sides with the salt and pepper. Dry skin is what makes it crisp.

   5 min

   • 6 bone-in, skin-on chicken thighs (about 2 1/4 lb)
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
4. Step 4

   Rub the olive oil over a 12-inch cast-iron skillet and set it over medium heat. Lay the thighs in skin side down (they can touch but shouldn't overlap) and press each one flat for a few seconds. Cook without moving them for 18 to 22 minutes, adjusting the heat so the fat sizzles steadily but never smokes, until the skin is deep golden and releases easily. Spoon off excess fat into a bowl as it collects.

   22 min

   • 1 tsp olive oil
5. Step 5

   Flip the thighs and cook 8 to 10 minutes more, until the thickest part reads 175°F on a thermometer and the juices run clear. Move them to a board, skin side up, and rest 5 minutes.

   12 min

6. Step 6

   Stir the yogurt, chopped herbs and lemon juice together with a pinch of salt. Fluff the rice with a fork, then fold in about half the herbed yogurt so the rice is creamy and flecked green; save the rest for spooning on top. Taste and add salt.

   5 min

   • 1 cup whole-milk Greek yogurt
   • 1/4 cup dill, mint and cilantro
   • 1 tbsp lemon juice
   • salt
7. Step 7

   Spread the rice on plates or a platter, set the thighs on top skin side up, and spoon zhoug over the chicken. Add the reserved herbed yogurt alongside and pass any extra zhoug at the table.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026