Middle Eastern Chicken and Turmeric Rice

Middle Eastern Chicken and Turmeric Rice

Recipe by Sandra MyersCourse: Main, DinnerCuisine: MediterraneanDifficulty: Medium


Prep time


Cooking time




  • 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


  • 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!
Middle Eastern Chicken and Turmeric Rice
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