TUMERIC CHICKEN & RICE

There are endless ways to make a one pot chicken and rice dish. It’s all about the seasonings, the rice choice and the stock. It’s like putting all three in a slot machine to see what combinations will come out. This version has a bit of a nod to middle eastern cuisine, but I wouldn’t quite call it a curry. I’d just call it yummy. Enjoy!

INGREDIENTS

5 tablespoons of extra virgin olive oil
1 large onion, thinly sliced
1 tablespoon of salt
1/2 tablespoon of turmeric
½ teaspoon red pepper flakes
¼ teaspoon cumin
1 teaspoon of black pepper
1 tablespoon garlic, minced
6 chicken thighs
2 cups of basmati rice, washed and drained
1 tablespoons fresh parsley, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
1/2 tablespoon of Dijon mustard
1/2 tablespoon of honey
2 cups of chicken stock
2 cups of coconut milk
Handful of chives, chopped for garnish

PREPARATION

In a large wide pot on medium heat add the olive oil and the sliced onion. Season with salt, turmeric, red pepper flakes, cumin, black pepper and garlic. Sauté and mix the onion with the spices for 1 minute.

Add the chicken thighs and spread out so that each side can brown. Cook for 4 minutes, flip chicken pieces and cook for an additional 4 minutes.

Add the basmati rice, chopped parsley, rosemary, oregano, Dijon mustard and honey. Mix it all well.

Pour chicken stock and coconut milk on top and stir a bit. Cover with a lid. Bring to a boil, then lower heat to simmer for 40 minutes.
To serve, plate in bowls and garnish with chives.