- Prep time 20 minutes
- Total time 1 hour
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2023
Ingredients
Method
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 4 minutes. Transfer chicken to plate and set aside.
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 thighs on rice.
Cover skillet and bake until rice has absorbed all of the liquid and chicken is cooked, 20 to 25 minutes. Sprinkle with cilantro. Serve with Yogurt, Lime & Coriander Sauce, and lime wedges, if desired.
Yogurt, Lime & Coriander Sauce
In blender, combine 1 cup each 2% plain Greek yogurt and fresh coriander leaves, 1 tsp grated lime zest and 1 tbsp lime juice. Season with salt and pepper. Blend until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 1 cup.
Nutritional facts Per each serving
- Iron 2.1 mg
- Fibre 1 g
- Sodium 550 mg
- Sugars 3 g
- Protein 26 g
- Calories 400
- Total fat 13 g
- Cholesterol 65 mg
- Saturated fat 3 g
- Total carbohydrate 44 g
