Serves 4 — Ready in 45 minutes — One pan, minimal cleanup
The Right Spice Spice Spotlight: Ground Turmeric
Turmeric is the spice that turns everything a gorgeous golden yellow, but it's so much more than color. It has a warm, earthy, slightly peppery flavor that works beautifully with chicken and rice. It's also one of the most studied spices in the world for its health benefits. A little goes a long way and a pinch of black pepper alongside it makes everything even better.
What you'll need:
- 4 bone-in chicken thighs
- 1½ tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and black pepper to taste
- 1½ cups long grain white rice
- 2½ cups chicken broth
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh parsley to garnish (optional)
Here's what you do:
- Pat your chicken thighs completely dry with paper towels (this is the secret to golden crispy skin). Season generously on both sides with turmeric, garlic powder, cumin, salt and pepper. Pressing the seasonings into to the chicken.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and leave it completely alone for 5 minutes until deeply golden. Flip and cook another 3 minutes. Remove and set aside. Your pan should have beautiful golden drippings in it, so much flavor!
- Reduce heat to medium. Add the onion to the same pan and cook in those drippings, stirring occasionally, until softened about 5 minutes. Add the garlic and cook 1 more minute until fragrant.
- Add the rice and stir to coat in the oil and onion mixture. Cook for 1-2 minutes. You'll hear it start to toast slightly. Pour in the chicken broth and squeeze in the lemon juice. Stir and scrape up any browned bits from the bottom.
- Nestle the chicken thighs back into the pan skin-side up, pushing them into the rice slightly. Bring to a simmer, then reduce heat to low, cover tightly, and cook for 25 minutes.
- Remove the lid and check the rice, it should be fully cooked and have absorbed all the broth. If there's still liquid, cover and cook another 5 minutes. Let everything rest uncovered for 5 minutes before serving.
Right Spice note: The golden color on this dish is absolutely stunning. Garnish with fresh parsley and a lemon wedge for an extra pop of color. It photographs beautifully, tag us @rightspiceshop, we love seeing your creations.
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