Sheet Pan Turmeric Chicken and Rice
I’m always a fan of one-pan-cooking. I like the idea of less cleanup, and when you cook stuff in one pan the flavors tend to blend together, developing a harmonious creation that you wouldn’t necessarily obtain when cooking the ingredients independently. It’s one of the reasons I’m crazy about the NYT Cooking Sheet Pan Turmeric Chicken and Rice recipe.
The chicken comes out moist and delicious and the spiced chicken rice has tons of those crispy parts that we all love to shnooker from the pan. While I made the recipe using the fresh garlic specified in the original recipe, when making it the following times, I used garlic oil. Garlic really wasn’t my friend, although it was incredibly delicious. The choice is yours, but whichever way you make this recipe, make it!!!
Why I love Sheet Pan Turmeric Chicken and Rice
There are a lot of reasons why I love making the recipe for Sheet Pan Turmeric Chicken and Rice. Here are a few of them.
In our family we have a wonderful division of labor. I do nearly all of the cooking and Dear Husband does other stuff (like laundry and bills). I feel pretty blessed and the allocation works for us. Sometimes we help with each other’s “responsibilites” (I’ve been know to throw in a load of laundry on occasion) and we’re always (at least try to be) appreciative of the assist.
Dear Husband is the master of sheet pan cooking. While we may not agree on how to line the pan with foil (a discussion for another day), I’m always incredibly greatful that he’s prepping and cooking. It’s part of the appreciation of the division of labor thing.
Any recipes that I find that incorporates sheet pan cooking is a win as Dear Husband is likely to excel and be happy to prepare it.
Baking everything in one pan = one pan wonderful
Baking everything on a single pan means less cleanup and it also means that all the flavors of the recipe are developed in a single dish. The spiced chicken juices from the Turmeric Chicken infuse flavor into the rice. While you do have to cook the rice in advance (so it’s not “technically” one pan), the rest of the dish is made on a single sheet pan, saturating the chicken and rice with incredible tastes.
Using fun tools to make Sheet Pan Turmeric Chicken and Rice
I’m kind of a Gadget Queen and often will peruse kitchen stores and Housewares Shows for the latest and greatest. I happen to have a mini box grater, which I never use, primarily because it’s kind of silly and not particularly useful for most grating tasks.
But… I got to use it grating ginger for the recipe and it was super fun. If you don’t have a mini grater (and you totally should) I recommend using a Microplane. While they may be an affiliate, it’s only because I really like their products. Nuff said.
Making Sheet Pan Turmeric Chicken and Rice
Making the Sheet Pan Turmeric Chicken and rice is fairly straightforward with ingredients you most likely already have in your house. In the end you have fabulous Turmeric Chicken and crispy rich rice made on a single pan.
The Ingredients in Sheet Pan Turmeric Chicken and Rice
There are a few ingredients that are specifically worth noting in this recipe.
Key to this recipe is the turmeric – it is called Sheet Pan Turmeric Chicken and Rice. If you don’t already have turmeric in your pantry I strongly recommend getting some.
As I stated in my previous post, Aloo Gobi, I definitely use turmeric all the time in rice, chicken, roasted cauliflower and even homemade chicken soup. If you don’t already have a jar of turmeric, I strongly recommend getting the nutritional powerhouse to keep in your spice cabinet.
It’s kind of a well known tidbit that garlic and I don’t get along. In a knock-down-drag-out-fight the garlic would win. The way I get around using fresh/dried garlic is to use garlic infused oil (I’ll put a link down below). It really works well in place of fresh garlic (although we all know fresh is best if you can tolerate it) and I usually just stubstitute garlic oil instead of the oil in the recipe.
Here, the recipe calls for 5 tablespoons of extra-vigrin olive oil so I would substitute 5 tablespoons of garlic infused oil and leave out the fresh garlic. It’s a great work around.
I’m finding that a lot of the recipes I’m making lately call for ground coriander. You can find it at your local grocery store or order it from The Spice House (link below). If you don’t have it, according to Google, some good substitutions are cumin, caraway seeds, garam masala, curry powder, tarragon or thai basil. While they may add a slightly different taste to the dish any would be acceptable.
Short Grain Brown Rice
When short grain rice (sushi rice) is called for I generally use short grain brown rice. Brown rice generally has more protein and fiber than white so it’s nutrition is slightly better than white. I keep it in my pantry as a gluten free substitute for barley and use it in my Porcine Mushroom “Barley” Soup – From “Shabbos Under Pressure – Cooking with Pressure = Pressure Free Cooking” recipe as well as Shabbat cholent.
The short grain brown rice also holds in moisture a little better than long grain brown rice, but if you don’t have it handy you can substitute long grain or short grain white rice.
If you’re one of those “Cilantro tastes like soap” people, leave it out.
Chicken thighs and legs
This recipe calls for chicken thighs and legs/drumsticks. While you could use whole cut up chicken, I’d stick with the thighs and legs as they will stay moister when baked uncovered.
It’s also essential to marinate the chicken before baking so all the flavors are infused into the chicken. I did use more chicken than the original recipe specified, but I also didn’t make the extra sauce with the extra marinade as I used all of it to marinade the greater quantity of chicken. It worked out fine.
Here’s the recipe for Sheet Pan Turmeric Chicken
This is the recipe from the New York Times. I have modified it using more chicken and how I applied the sauce. This recipe does include using fresh garlic, however if you would like to leave the garlic out (as I do after making it the first time) simply substitute garlic oil instead of the olive oil and leave the fresh garlic out.
Sheet Pan Turmeric Chicken and Rice is infused with a harmonious blend of flavors. By baking everything on one pan, the rice is saturated with fragrant chickeny goodness and because it’s baked on a sheet pan there’s tons of those crispy rice pieces everyone loves. I paired mine with Aloo Gobi for an aromatic Shabbat meal.
This recipe originates from the New York Times recipe: Sheet-Pan Turmeric Chicken and Cripsy Rice by Melissa Clark
- 1/4 cup fresh lemon juice, plus more for serving
- 6 garlic cloves, finely grated or minced
- 2 tablespoons fresh ginger (from 1 2-inch piece), finely grated or minced
- 3 teaspoons kosher salt (such as Diamond Crystal or use 1 1/2 teaspoons coarse kosher salt, such as Morton), more as needed
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon freshly ground black pepper
- 6 thighs + 6 drumsticks bone-in, skin-on chicken
- 6 cups cooked short-grain brown rice from 2 cups raw (such as sushi rice, see Tip)
- 1 bunch scallions, thinly sliced, white and green parts separated
- 5 tablespoons extra-virgin olive oil, more as needed (see note)
- 1/2 cup chopped fresh cilantro leaves and tender stems
- Place sheet pan on middle rack in oven and heat oven to 450 degrees.
- While the oven is heating, marinate the chicken. In a large bowl, combine lemon juice, garlic, ginger, 1½ teaspoons of the salt, turmeric, coriander and pepper, and mix well. To the large bowl, add chicken and toss until the pieces are well coated; let sit at room temperature for 20 minutes.
- While the chicken is marinating, toss the cooked rice with the remaining 1½ teaspoons salt, scallion whites and 3 tablespoons of extra-virgin olive oil (the best way to do this is with clean hands/or wearing gloves). Add a little more oil if needed to fully coat the rice so that it crisps up in the oven.
- Add the remaining 2 tablespoons oil to the chicken pieces, tossing well to coat.
- Use a large spoon to carefully spread the rice out on the hot sheet pan, then make divots in the rice for the chicken, making sure the sheet pan is exposed. Place chicken, skin side up, in the divots touching the pan. Drizzle the rice and chicken with a little more extra-virgin olive oil.
- Roast until the chicken is deeply browned on top, cooked through and the rice is crisp at the edges, 50 to 60 minutes.
- Stir up the rice on the baking sheet, so the crisp parts get mixed into the soft part of the rice, and the turmeric mixture gets distributed. (Taste rice and add a little more oil, lemon juice and salt if necessary; rice can take a lot of seasoning.) Top everything with scallion greens and chopped fresh cilantro, and serve.
If you would like to leave the garlic out simply substitute garlic oil instead of the olive oil and leave the fresh garlic out.
If you want to substitute long-grain rice, watch it carefully; it browns (and can dry out) more quickly than plumper grains of short-grain rice.
If you don’t have it, according to Google, some good substitutions are cumin, caraway seeds, garam masala, curry powder, tarragon or thai basil. While they may add a slightly different taste to the dish any would be acceptable.
- Serving Size:
- Calories: 719
- Sugar: 1.1 g
- Sodium: 1185 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 135.8 g
- Fiber: 0.5 g
- Protein: 12.3 g
- Cholesterol: 3 mg
Keywords: Turmeric Chicken, Sheet Pan, Crispy Rice, Gluten Free, Dairy Free, Shabbat, Shabbos, Holiday
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