• prep: 45 min
• cook: 45 min
• total: 1 hr 30 min

servings:

A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 medium onion, halved, thinly sliced
• 2 teaspoons ground turmeric
• 3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed
• 2 tablespoons fresh lime juice, plus 8 wedges for serving (3–4 limes total)
• 3 tablespoons olive oil, divided
• 2 1/4 teaspoons ground cumin, divided
• 1 3/4 teaspoons kosher salt, divided, plus more
• 1 teaspoon freshly ground black pepper, divided
• 1 cup basmati rice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1 cup plain yogurt (optional)
• 1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2" pieces (about 2 cups)
• 1 cup (packed) herb leaves, such as mint, cilantro, and/or dill
• 1/3 cup shelled unsalted pistachios, coarsely chopped
• Sumac (for serving; optional)

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