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–+ servings

Chicken with Turmeric Rice

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Serves: 6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

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

  1. Heat a large braiser pan or skillet on medium heat with 1/3 cup of olive oil.
  2. 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.
  3. Remove the chicken from the pan and add the diced onion to the oil. Saute until browned for 5 minutes.
  4. Add the rice, spices and frozen peas. Toss together
  5. Pour in 3 cups of water and stir. Nestle the chicken back into the pan.
  6. 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.
  7. 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.
  8. Serve the chicken and rice with a drizzle of tahini sauce and fresh parsley.