Description
This recipe is adapted from a Food & Wine recipe: Turmeric Chicken and Rice.
Ingredients
Scale
- 8 chicken thighs, bone in with skin
- salt and pepper
- 2 tbsp coconut oil
- 2 tsp turmeric
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 inch piece of ginger, minced
- 2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 2 plum tomatoes, chopped
- 2 cups quinoa
- 2.5 to 3 cups chicken stock
- 3 bay leaves
- 1 tbsp fish sauce
- 1–2 limes, cut into wedges
- 1/4 cup cilantro, chopped
- 1/4 cup mint, chopped
Instructions
- Pat chicken dry and season with salt and pepper. Heat coconut oil in large dutch oven. Sprinkle turmeric over the oil. Add chicken skin side down and cook over medium heat for 8 minutes, turning at the half way point. Transfer the chicken to a plate.
- Add the onion, garlic, and ginger to the pot. Cook for 5 minutes stirring occasionally. Add the curry powder, cumin, cinnamon, rice and tomatoes. Stir together and cook for 1-2 minutes. Nestle the chicken thighs on the rice mixture skin side up. Add the broth, bay leaves, and fish sauce and bring to a boil.
- Reduce heat and simmer uncovered for 15 minutes. Check to see how quinoa is cooking. Simmer another 15 to 25 minutes until quinoa is cooked and liquid is absorbed. Cover and let stand for 5 minutes before serving. Serve with lime wedges, fresh herbs, and greek yogurt.