Mediterranean-Spiced Chicken Thighs on Basmati Rice with Garlicky Yogurt

Cooking Temperature

• Chicken thighs must reach an internal temperature of 165°F (74°C) as measured with a meat thermometer inserted into the thickest part of the thigh away from bone. The searing process alone is not sufficient to cook through.

High Risk Population

• The yogurt sauce is served raw (not cooked). For immunocompromised individuals, pregnant women, elderly, or young children, consider using pasteurized yogurt and ensuring all equipment used is sanitized.

Cross Contamination

• Raw chicken thighs can harbor Salmonella and Campylobacter. Use separate cutting boards for raw poultry and never place cooked chicken on surfaces that touched raw meat. Wash hands thoroughly with soap for at least 20 seconds after handling raw chicken.

Handling

• When marinating chicken at room temperature for 15-20 minutes, keep the marinating time brief. For longer marination (up to 24 hours), refrigerate at 40°F (4°C) or below to prevent bacterial growth.

Storage

• Leftover cooked chicken and rice must be refrigerated within 2 hours of cooking. Store in airtight containers at 40°F (4°C) or below. Consume within 3-4 days. Reheat leftovers to 165°F (74°C) before serving.

Equipment Safety

• When searing chicken skin-side down in a Dutch oven over medium-high heat, expect oil splattering. Use a splatter guard and ensure the kitchen is well-ventilated. Use oven mitts when transferring hot Dutch oven to and from the oven.