I get a lot of my recipes from Canadian Living magazine, (Canadian Living | Recipes and Lifestyle for Canadian Women) and I have for years. They’re good, practical, and I trust them. This one is no exception. It was easy and made a lovely colourful dish.
Skillet Turmeric Chicken and Rice
Ingredients:
·
625
g skinless boneless chicken thighs (about 6 - 8)
·
2
tsp ground turmeric, divided
·
1
tsp dried thyme
·
1
tsp salt
·
2
tbsp canola oil, divided
·
1
tbsp grated fresh ginger
·
2
cloves garlic, finely chopped
·
1
onion, chopped
·
1
½ cups basmati rice, rinsed and drained
·
1
2/3 cups chicken stock
·
1
cup water
·
¼
cup chopped cilantro
Method:
1. Preheat
oven to 425 F. In bowl, mix chicken thighs with 1 tsp of the
turmeric, the thyme and salt. In large ovenproof skillet with lid, or large
casserole dish, heat half of the oil over medium-high heat. Add chicken and
cook until browned on all sides, 3 to 5 minutes. Transfer chicken to plate and
set aside.
2. In
same skillet, heat remaining oil over medium heat. Add ginger, garlic and onion
and cook, stirring often, until onions are softened, 2 to 3 minutes. Add rice
and remaining turmeric and cook, stirring constantly, for 30 seconds. Pour in
chicken broth and 1 cup water. Bring to boil. Place reserved chicken on rice.
3. Cover skillet and bake until rice has absorbed all the liquid, 20 to 25 minutes. Sprinkle with cilantro
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