Turmeric Leek Rice with Chicken
Serves 4
15 mins prep
30 mins cook
45 mins total
A comforting one-pot dish featuring crispy, juicy chicken thighs and flavorful jasmine rice cooked with turmeric and fresh herbs. Ready in less than an hour, it's perfect for a weeknight dinner.
0 servings
1: Pat dry your chicken thighs and season with salt & pepper. 2: In a dutch oven, heat a few tbsp of olive oil over med-high heat. Once oil begins to shimmer, place chicken skin side down and cook for 3-5 mins. Do not touch them. Let them brown. Once they've achieved sufficient color, turn and cook for another 3-5 mins. Remove and set aside. 3: Turn heat down to medium and add your lemon slices. Cook for 1-2 mins on each side to lightly caramelize. Remove and set aside. 4: Add your garlic, ginger, leeks, and shallots. Cook for 1-2 mins until leeks start to become translucent. Add the rice and toast it for 2-3 mins. 5: Add the turmeric, salt, and pepper to taste. Give it a stir, then add in the chicken stock and place the chicken thighs on top of the rice (skin side up). Cover, turn heat to low, and cook for 20-25 mins. 6: In the meantime, combine all of the olive herb mix ingredients and set aside. 7: Check the rice and chicken and make sure everything is cooked (chicken should be at least 165F). Serve the rice and chicken with the lemons and olive herb mix!
