One-Pan Chicken & Rice with Turmeric & Lemon

1

Heat a heavy, oven-safe pan or Dutch oven over medium heat. Add the olive oil, then place the chicken thighs skin-side down. Let the pan gradually heat—this helps render the fat and crisp the skin. Once the skin releases easily, flip and brown the other side. Remove the chicken and set aside.

2

Add the sliced shallots to the pan and sauté until soft and caramelized. (All those golden brown bits on the bottom = flavour!) Stir in the garlic, turmeric, smoked paprika, oregano and chili flakes. Cook for 30–60 seconds, until fragrant.

3

Add the rice and stir so each grain is coated in the spice and shallot mixture. Toast for about 1 minute.

4

Pour in the stock and scrape up the brown bits from the bottom of the pan. Stir in the lemon zest. Bring to a gentle simmer.

5

Reduce the heat and let the liquid reduce by about half. Nestle the chicken thighs back into the pan and place the lemon slices on top. Cover and roast in the oven for about 20 minutes, or until the chicken is fully cooked.

6

Uncover and broil for 1–2 minutes, or until the chicken skin is golden and crisp. Remove from the oven and top with fresh herbs. Serve with steamed broccoli or a big green salad.

7

Notes: You can use bone-in, skin-on chicken breasts if you prefer. They may require a slightly longer cooking time. To swap rice for quinoa, reduce the stock from 3 cups → 2 cups.