Description
A delicious and nutritious turmeric chicken and rice dish that’s simple to make and full of flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- salt and freshly ground black pepper, to taste
- 1 teaspoon ground turmeric
- 450 g (1 lb) skinless, boneless chicken thighs
- 500 g (1 lb 2 oz/2 cups) passata (strained tomatoes)
- 500 ml (17 fl oz/2 cups) water
- 200 g (7 oz/1 cup) basmati rice or other long-grain rice, rinsed
- 150 g (5¼ oz/1 cup) frozen cut green beans, sliced into 5-cm (2-in) pieces
- Greek yoghurt or labneh, for serving
Instructions
- Heat the oil in a flameproof casserole dish (Dutch oven) or large frying pan (skillet) with a tight-fitting lid over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring frequently, until softened, about 4 minutes. Stir in the turmeric, cooking until fragrant, about 1 minute.
- Season the chicken generously with salt and pepper. Add to the pan along with the passata and water, adjust heat to maintain an active simmer (avoid bringing it to a boil). Simmer until the chicken is cooked through, about 10 minutes, stirring occasionally, turning it over if not completely submerged. Use tongs to remove the chicken, holding it over the pot to drain any liquid, then place in a shallow bowl or plate.
- Add the rice and salt then raise the heat to maintain an active simmer. Cover and cook until the rice is soft and most of the liquid has been absorbed, about 15 to 20 minutes, stirring to make sure nothing sticks to the bottom. Keep the heat low to avoid burning and try to open the lid as little as possible. Add more water, if necessary, in 1/2-cup (125ml) increments.
- Use this time to shred the chicken with a fork and knife.
- When the rice is ready, stir in the green beans, chicken, and any liquid, until the beans are soft and the chicken warm, about 3 minutes. Cover and let sit for 5 minutes off the heat. Adjust the seasoning as needed then serve with the yoghurt.
Notes
- Make sure to keep the heat low when cooking the rice to prevent burning.
- Shred the chicken while waiting for the rice to cook for easier integration into the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg