One-Pot Turmeric chicken and Rice (or Cauliflower rice) Recipe

Original recipe: Jon Ashton – Parade chef

Serves 6

Ingredients:

• 3# chicken thighs

• ** OR 3# chicken without skin

• 1 tsp salt

• 1 tsp pepper

• 2 tsp allspice

• 2 Tbsp unsalted butter

• 1 lemon – sliced

• 1 Tbsp fresh grated ginger1-2 Tbsp ground turmeric

• 2 cups uncooked basmati rice

• ** Or, sub 4 cups uncooked cauliflower rice

• 3 cups low-sodium chicken broth

• Cilantro – for garnish

Directions: 

1) Season 1 (3-4#) chicken, cut into 8 pieces or 6 chicken thighs with salt, pepper and 2 tsp allspice.

2) In a large pot over medium-high heat, melt 2 Tbsp unsalted butter, add chicken skin-side down and cook, turning once, until browned on both sides, about 10  minutes.

3) Transfer Chicken to a plate.

4) Add 1 sliced lemon to pot:brown on both sides and remove to plate.

5) Add 1 small chopped onion and 1 Tbsp peeled, finely chopped fresh ginger to pot; cook, stirring occasionally, until mixture starts to brown, about 5 minutes.

6) Add 1-2 Tbsp ground turmeric and 2 cups uncooked basmati rice, stirring constantly until fragrant, about 1 minute.

7)*** IF using Cauliflower rice, skip the 2 cups water and mix turmeric with 3-4 tbsp water.

8) Add chicken to the pot, skin side up on top of rice (or cauliflower rice). Pour in 3 cups low-sodium chicken stock; bring to a boil (if using cauliflower rice, stir in ½ cup – ¾ cup chicken broth).

9) Add lemons; cover and cook over low until chicken is cooked through and rice is tender – about 20 min.

10) Remove pot from heat and let rest with lid on for 10-15 min. uncover and top with cilantro.

Nutrition facts:

Calories – 624kcal (with skin)
Fat – 39g
Carbs – 20.5g
Carbs with Cauliflower rice – 3.8g
Protein – 42g

Calories: 384 (without skin)
Fat – 7g
Carbs – 20.5g
Carbs with Cauliflower rice – 3.8g
Protein – 56g