Fiery Chicken Thighs with Persian Rice

Ingredients

• 4  skin-on chicken thighs bone-in
• 1.5 tablespoons butter 
• 2.5 tablespoons canola oil divided
• 1 tablespoon garlic fresh minced
• 0.3 teaspoon ground coriander 
• 1.5 teaspoons ground cumin divided
• 0.5 teaspoon ground turmeric 
• 1 teaspoon kosher salt divided
• 0.8 cup onion chopped
• 0.5 cup greek yogurt plain 2% reduced-fat
• 5 cups water 
• 0.8 cup rice long-grain white
• 1 tablespoon sambal oelek fresh (ground chile paste)

Equipment

• bowl
• frying pan
• sauce pan
• aluminum foil
• broiler
• ziploc bags
• kitchen towels
• spatula
• broiler pan

Directions

1. Bring 5 cups water to a boil in medium saucepan.
2. Add rice; boil 10 minutes.
3. Drain. Rinse rice; drain.
4. Heat a medium, heavy-bottomed skillet over medium heat.
5. Add 1 1/2 teaspoons oil to pan; swirl to coat.
6. Add onion, and cook 5 minutes. Stir in 1 teaspoon cumin, 3/4 teaspoon salt, and turmeric; cook 1 minute.
7. Combine rice, onion mixture, and yogurt in a bowl.
8. Return pan to medium-high heat.
9. Add butter and 1 tablespoon oil to pan; swirl until butter melts.
10. Add rice mixture to pan, lightly packing rice down. Reduce heat to medium-low. Wrap a clean, dry dish towel around the lid, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium-low heat 10 minutes (do not stir or uncover). Reduce temperature to low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.
11. Loosen the rice crust with a rubber spatula around the edges.
12. Place a plate over the top of pan, and invert the rice onto plate, browned side up.
13. While rice cooks, preheat broiler to high.
14. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon cumin, sambal oelek, garlic, and coriander in a small bowl, stirring well. Scrape spice paste into a zip-top plastic bag.
15. Add chicken to bag; seal. Toss to coat.
16. Let stand 20 minutes.
17. Remove chicken from bag; discard marinade.
18. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.
19. Place chicken, skin-side up, on a foil-lined broiler pan coated with cooking spray. Broil 8 minutes or until browned. Turn chicken over; broil an additional 4 minutes or until done.
20. Serve with rice.