Middle Eastern Chicken and Turmeric Rice
Middle Eastern Chicken and Turmeric Rice
Course: Main, DinnerCuisine: MediterraneanDifficulty: MediumServings
4-6
servingsPrep time
10
minutesCooking time
45
minutesIngredients
- For Chicken
5 skin chicken thighs
2 tbsp. of lemon juice
1 tbsp. dried oregano
4 garlic cloves, minced
2 tbsp. of turmeric
1 tbsp. of cumin
½ tbsp. of curry
1 tsp of salt
1 tsp of black pepper
- For Rice
1½ cups basmati rice
1½ cups chicken broth
2 tbsp. olive oil, divided
1 small onion, finely chopped
1 clove of garlic, finely minced
1 cup water
1 tbsp. dried oregano
1 tbsp. of turmeric
1 tsp of cumin
1 tsp salt
Directions
- Combine all ingredients for chicken and marinade in a zip bag. Let marinade in the fridge for at least 30 minutes or overnight (more preferred).
- Preheat oven to 375 degrees F.
- Heat 1 tbsp. of olive oil in a large skillet on medium high heat.
- Remove chicken from marinade, but reserve marinade.
- Place chicken in skillet, skin side down and sear until golden brown, about 3-5 minutes each side. Transfer to a plate and set aside.
- Remove any black or burnt bits from pan and add another tablespoon of olive oil. Add onions, oregano, turmeric, and cumin and saute until onions are translucent.
- Add garlic and basmati rice and fry for 1 minute, just until the rice begins to turn golden.
- Stir in chicken broth, water, and salt and bring to a simmer. Place cooked chicken thighs on top of rice and liquid. Cover with a lid.
- Bake in oven for 30 minutes. Remove lid and bake for further 15 minutes, until all liquid is absorbed.
- Remove from oven and let it rest for 10 minutes before serving. Garnish with grilled lemon slice, and fresh parsley if desired.
- Serve on its own, or with Greek yogurt and massaged fresh. Enjoy!
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