Turmeric Chicken and Rice | Cook Smarts

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Week of 2/9/26

Turmeric Chicken and Rice
with roasted cauliflower and peppers

Active: 35 Total: 55
Original GF Paleo Vegetarian

Juicy chicken thighs get the full flavor treatment here by slow-simmering in the oven along with rice and loads of warm spices. Roasting a tray of vegetables alongside them frees you up for other things.

Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
41

Ingredients

Metric
Servings:
4
Turmeric Chicken and Rice:
  • Salt - 3/4 tsp
  • Coriander, ground - 3/4 tsp
  • Turmeric, ground - 3/4 tsp
  • Sumac (opt) - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Onions, small - 1 , chopped
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 2 tsp , minced
  • Chicken thighs, boneless and skinless - 1 lb
  • Parsley, fresh - 1/4 cup , chopped
  • Oil, cooking - 1 Tbsp
  • Rice, uncooked long-grain white - 1 cup
  • Stock, chicken - 2 cups (sub any type of stock or light coconut milk)
  • Yogurt, plain or Greek - 1/3 cup , for serving
Roasted Cauliflower and Peppers:
  • Cauliflower - 1 lb , florets
  • Bell peppers, red - 1 , chopped
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Lemon juice - 2 tsp

Prep

  1. Make spice mix - (If prepping right before cooking, get oven heating first.) Stir together salt, coriander, turmeric, sumac (if using), and black pepper. Store in an airtight container. (Can be done up to 5 days ahead)

  2. Cauliflower / Bell peppers / Onions / Garlic / Ginger - Prep as directed. Store cauliflower and bell peppers together in one container. Store onions, garlic, and ginger together in another container. (Can be done up to 5 days ahead)

  3. Chicken thighs - Trim excess fat from chicken. Season chicken well with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  4. Parsley - Prep as directed.

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Make

  1. Heat oven to 400F / 204C. Situate oven racks to fit a sheet pan in the lower third of the oven and a Dutch oven in the upper third.

  2. Toss cauliflower and bell peppers with cooking oil (portion for vegetables), cumin, red pepper flakes (if using), and some salt. Spread vegetables out onto a sheet pan in an even layer.

  3. While oven heats, place an oven-safe Dutch oven with cooking oil (portion for chicken) over medium heat. Add chicken to heated oil. Sear chicken on both sides until golden brown but not cooked through, 2 to 3 minutes per side. Set chicken aside and return pan to heat.

  4. Add onions, garlic, and ginger to the pan and saute until tender and fragrant, 2 to 3 minutes.

  5. Stir in spice mix and rice and toss to coat everything evenly with the spices. Pour in the stock.

  6. Place chicken pieces on top of rice along with any accumulated juices and bring to a low simmer. Cover the pan with a lid. Transfer to the upper oven rack and bake until rice is tender, all the liquid has been absorbed, and chicken is cooked through, 18 to 25 minutes.

  7. Place the tray of vegetables on the lower oven rack and roast until tender and golden brown in spots, 18 to 20 minutes, shaking the pan halfway through cooking.

  8. When chicken and rice are done, taste and season with some salt and pepper if needed.

  9. When vegetables are done roasting, toss them with lemon juice.

  10. Divide the chicken and rice among serving plates with roasted vegetables on the side, or serve “bowl-style” by forming a bed of rice in serving bowls and piling chicken and vegetables on top. Sprinkle parsley over everything and serve with a dollop of yogurt. Enjoy!

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