Turmeric Chicken and Rice
with roasted cauliflower and peppers
Juicy chicken thighs get the full flavor treatment here by slow-simmering in the oven along with rice and loads of warm spices. Roasting a tray of vegetables alongside them frees you up for other things.
Ingredients
- Salt - 3/4 tsp
- Coriander, ground - 3/4 tsp
- Turmeric, ground - 3/4 tsp
- Sumac (opt) - 1/2 tsp
- Black pepper - 1/4 tsp
- Onions, small - 1 , chopped
- Garlic - 2 cloves , chopped
- Ginger, fresh - 2 tsp , minced
- Chicken thighs, boneless and skinless - 1 lb
- Parsley, fresh - 1/4 cup , chopped
- Oil, cooking - 1 Tbsp
- Rice, uncooked long-grain white - 1 cup
- Stock, chicken - 2 cups (sub any type of stock or light coconut milk)
- Yogurt, plain or Greek - 1/3 cup , for serving
- Cauliflower - 1 lb , florets
- Bell peppers, red - 1 , chopped
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Lemon juice - 2 tsp
Prep
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Make spice mix - (If prepping right before cooking, get oven heating first.) Stir together salt, coriander, turmeric, sumac (if using), and black pepper. Store in an airtight container. (Can be done up to 5 days ahead)
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Cauliflower / Bell peppers / Onions / Garlic / Ginger - Prep as directed. Store cauliflower and bell peppers together in one container. Store onions, garlic, and ginger together in another container. (Can be done up to 5 days ahead)
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Chicken thighs - Trim excess fat from chicken. Season chicken well with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
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Parsley - Prep as directed.
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Make
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Heat oven to 400F / 204C. Situate oven racks to fit a sheet pan in the lower third of the oven and a Dutch oven in the upper third.
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Toss cauliflower and bell peppers with cooking oil (portion for vegetables), cumin, red pepper flakes (if using), and some salt. Spread vegetables out onto a sheet pan in an even layer.
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While oven heats, place an oven-safe Dutch oven with cooking oil (portion for chicken) over medium heat. Add chicken to heated oil. Sear chicken on both sides until golden brown but not cooked through, 2 to 3 minutes per side. Set chicken aside and return pan to heat.
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Add onions, garlic, and ginger to the pan and saute until tender and fragrant, 2 to 3 minutes.
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Stir in spice mix and rice and toss to coat everything evenly with the spices. Pour in the stock.
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Place chicken pieces on top of rice along with any accumulated juices and bring to a low simmer. Cover the pan with a lid. Transfer to the upper oven rack and bake until rice is tender, all the liquid has been absorbed, and chicken is cooked through, 18 to 25 minutes.
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Place the tray of vegetables on the lower oven rack and roast until tender and golden brown in spots, 18 to 20 minutes, shaking the pan halfway through cooking.
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When chicken and rice are done, taste and season with some salt and pepper if needed.
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When vegetables are done roasting, toss them with lemon juice.
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Divide the chicken and rice among serving plates with roasted vegetables on the side, or serve “bowl-style” by forming a bed of rice in serving bowls and piling chicken and vegetables on top. Sprinkle parsley over everything and serve with a dollop of yogurt. Enjoy!
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