One-Pan Turmeric Chicken & Rice from Pretty Delicious

Chicken and rice is a staple of most busy cooks’ playbooks, namely because it’s inexpensive and you can likely make it with your eyes closed. Imagine how good it is when juicy chicken thighs get a golden makeover with an antioxidant-rich turmeric and smoky cumin marinade (no worries, it only takes 30 minutes), then are simmered in ginger-scented rice!

Ingredients

Turmeric Chicken
Juice of 1 lemon (about ¼ cup)
4 medium garlic cloves, minced
2 tablespoons grated yellow onion
1½-inch piece fresh ginger, peeled and grated (about 2 tablespoons)
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 teaspoon fine sea salt, plus more to taste
½ teaspoon freshly ground black pepper
6 bone-in, skin-on chicken thighs
2 tablespoons neutral high-heat oil, such as avocado or vegetable

Rice
1 small yellow onion, diced
2 teaspoons ground turmeric
1 teaspoon minced garlic
½-inch piece fresh ginger, peeled and minced (about 1 teaspoon)
1 teaspoon ground cumin
1¾ cups low-sodium chicken broth
1¾ cups jasmine or basmati rice, thoroughly rinsed until the water runs clear
1 cup frozen peas
½ cup packed fresh cilantro leaves, finely chopped

For Serving
Finely chopped fresh cilantro leaves
Sliced almonds, toasted (see Dry-Toasting, page 29 of Pretty Delicious)

Directions

MARINATE THE TURMERIC CHICKEN: In a small bowl, stir together the lemon juice, garlic, onion, ginger, turmeric, cumin, salt, and pepper. Rub the marinade all over the chicken, including beneath the skin. Place the chicken on a plate or in a baking dish, cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. (The longer it marinates, the more flavorful it will get.)

When you’re ready to cook, in a large skillet with the lid, heat the oil over medium-high heat until it shimmers. Add the chicken, skin-side down, in a single layer with room between the pieces. (You may need to cook it in batches.) Cook until the first side develops a deep brown sear, 3 to 4 minutes. Flip and cook until the other side is browned, another 2 to 3 minutes. Remove the chicken from the pan and set aside. (It will not be fully cooked at this point.)

MAKE THE RICE: In the same pan over medium heat, cook the onion, stirring occasionally, until translucent, 2 to 3 minutes. Stir in the turmeric, garlic, ginger, and cumin and cook, stirring constantly, until fragrant, about 1 minute. Add the broth and rice, stir to combine, then nestle the chicken back in the pan. (It’s okay if it’s a snug fit this time around.)

Bring the mixture to a boil, reduce the heat to low so it’s at a simmer, cover, and cook until the rice is cooked and the chicken is tender, about 25 minutes.

Uncover and quickly stir in the frozen peas, cover again, and continue cooking for 5 minutes until the peas are bright green and tender and the rice is cooked through. Fold in the cilantro.

Serve sprinkled with more cilantro and the toasted almonds.

Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat on the stovetop or in the microwave. You may want to add a splash of water or stock to help the rice fluff back up.

Tip for Real Life
This is another great dish for throwing in whatever vegetables you have on hand. Chopped bell peppers, zucchini, squash, carrots, potatoes would be great; add them with the broth and rice.

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Pretty Delicious

Alia Elkaffas, Radwa Elkaffas

The debut cookbook from social media sensations Food Dolls, with more than 110 simply sophisticated, fresh, and vibrant Mediterranean dishes with a Middle Eastern twist.

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