Chicken with Turmeric Rice
One skillet meals are my absolute favorite weeknight dinners. Especially now with a baby to feed, I love creating recipes that come together all in one pan, and give you everything you need in a nourishing meal. This chicken with turmeric rice comes together so easily, and packs in protein, veg and carbs all in one.
The chicken thighs come out tender, and the peas add the perfect hearty touch with. I serve this with a drizzle of turmeric tahini for a little added flavor, and it’s a dish the whole family loves.
Comfort in one pan
If you’re new here and haven’t checked out my other one-pan meals, I’ll link some below for you to try. They’re easily customizable and can be made with your favorite veggies or spice mixes.
One-pan meals to simplify dinner time–
- One-Pan Creamy Coconut Orzo and Salmon
- One-pan Chicken and Couscous
- Spinach & Artichoke Orzo and Salmon
- Honey Mustard Salmon Bites and Veggies
What you’ll need to make chicken with turmeric rice
- Chicken thighs- I prefer bone-in thighs, but boneless or drumsticks work great too
- Frozen peas
- Yellow onion
- Long grain rice, like jasmine or basmati
- Olive oil
- Spice blend- turmeric, cumin, cinnamon, salt & pepper
- Start by heating your oil in a skillet and searing the chicken, skin side down until browned
- Remove the chicken from the pan and add the diced onions to the oil
- Once brown, add the rice, spices and peas and mix well
- Pour the water in and nestle the chicken into the pan. Cover and bring to a boil
- Once boiling, reduce the flame to low and simmer for about 35 minutes.
The chicken just falls off the bone, and the rice stays fluffy with so much flavor. The golden tahini sauce adds a little extra touch that takes this dish to the next level. It’s made with tahini paste, water, lemon juice and turmeric, and is the perfect sauce to pour over chicken, fish or veggies.
I made this recipe using my glass lid braiser pan, which is my go-to for these kinds of recipes. It’s the perfect pan to cook in and serve, and makes this recipe that much simpler to make!
I love serving this for weeknight meals, shabbat dinners, or holidays. The leftovers are even better the next day, and truly hit the spot when you’re craving a home-cooked meal. I can’t wait for you all to try it!
Craving more comfort food? Try these reader favorites-
Spinach & Artichoke Orzo and Salmon
One-pan Chicken and Couscous
Spiced Peas and Meatballs
Chicken with Turmeric Rice
Ingredients
- 6 bone-in or boneless chicken thighs
- 1/3 cup olive oil
- Salt & pepper
Rice Skillet
- 1 1/2 cups jasmine or basmati rice
- 1 yellow onion diced
- 10 oz frozen peas
- 3 cups water
- 1 1/2 tsp salt
- 1 tsp turmeric
- 1 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
Turmeric Tahini
- 1/4 cup tahini paste
- 14 cup cold water
- Juice from 1/2 lemon
- 1/4 tsp tumeric
- Salt to taste
Directions
- Heat a large braiser pan or skillet on medium heat with 1/3 cup of olive oil.
- Season your chicken with salt & pepper. Sear the chicken skin side down in the oil for about 5-6 minutes on medium/high heat. Flip and cook for another 2-3 minutes.
- Remove the chicken from the pan and add the diced onion to the oil. Saute until browned for 5 minutes.
- Add the rice, spices and frozen peas. Toss together
- Pour in 3 cups of water and stir. Nestle the chicken back into the pan.
- Cover the pan and bring it to a boil. Once boiling, reduce the flame to low and simmer for 35 minutes. Remove the pan from the flame and let it rest for 10 minutes before serving.
- While it rests, whisk together the tahini paste, water, lemon juice, turmeric and pinch of salt. If the sauce is too thin, add more tahini paste by the tablespoon until its thick and creamy.
- Serve the chicken and rice with a drizzle of tahini sauce and fresh parsley.
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