Turmeric Leek Rice with Chicken

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!