Turkish Chicken Bowl with Rice and Garlic Yoghurt Sauce

• 150 g Basmati rice
• 1 ½ tsp Fine sea salt
• 350 g Chicken thighs, boneless, skinless
• 1 ½ tsp Ground cumin
• 1 tsp Aleppo pepper
• 3 tbsp Extra virgin olive oil
• 200 g Greek yogurt
• 2 cloves Garlic
• 1 medium Lemon
• 2 medium Tomato, ripe
• 1 medium Cucumber
• 1 ½ tsp Sumac
• 10 g Fresh parsley

1. Rinse the basmati rice in cold water until the water runs mostly clear. Tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes to steam.
2. Meanwhile, put the chicken thighs in a bowl and season with the ground cumin, Aleppo pepper, 1 tbsp of the extra virgin olive oil, and 0.5 tsp of the fine sea salt. Toss well so the chicken is evenly coated. Leave to sit while you make the sauce and salad.
3. In a bowl, mix the Greek yogurt with 1 grated garlic clove, a squeeze of lemon juice, and a pinch of the fine sea salt. Loosen with a splash of water if you want it more drizzleable. Set aside in the fridge while you finish the rest.
4. Dice the tomato and cucumber and put into a bowl. Add 2 tbsp of the extra virgin olive oil, the remaining lemon juice, 1 tsp of the sumac, and a pinch of the fine sea salt, then toss. Finely chop most of the fresh parsley and stir it through, reserving a little to finish.
5. Heat a grill to medium-high and lightly oil the bars with a little of the remaining extra virgin olive oil. Grill the chicken for 5 to 7 minutes per side, until nicely charred and cooked through. Rest for 3 minutes, then slice.
6. Fluff the rice with a fork and divide between two bowls. Top with the sliced chicken and spoon over the tomato and cucumber salad. Drizzle with the garlic yoghurt sauce, then finish with the remaining sumac and parsley.

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