Ingredients
For the Chicken Marinade:
1 tsp ground turmeric
4 boneless, skinless chicken thighs (or breasts, if preferred)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
For the Rice:
1/2 tsp ground turmeric
1 tbsp olive oil or butter
1 cup basmati or jasmine rice, rinsed
1 small onion, finely chopped
1 1/2 cups chicken broth or water
Salt, to taste
Instructions
Marinate the Chicken:
In a mixing bowl, combine turmeric, cumin, coriander, smoked paprika, salt, pepper, olive oil, lemon juice, and minced garlic.
Add the chicken, coating it well with the marinade. Cover and let it marinate for at least 30 minutes (or up to 2 hours for more flavor).
Prepare the Rice:
Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook until softened and golden.
Stir in the rinsed rice and turmeric, coating the rice with the oil and allowing it to toast slightly for 1-2 minutes.
Pour in the chicken broth or water and season with salt. Bring to a boil, then cover, reduce the heat to low, and simmer for 15-18 minutes until the rice is cooked and liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.
Cook the Chicken:
While the rice is cooking, heat a large skillet over medium-high heat. Add a drizzle of olive oil.
Sear the marinated chicken on both sides until golden brown and cooked through, about 5-7 minutes per side (depending on thickness). Remove from heat and let it rest for a few minutes before slicing.
Enjoy.