Description
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
Ingredients
- 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
Instructions
- 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.
Equipment
Colavita Roasted Garlic Extra Virgin Olive Oil, Low FODMAP, 32 Fl Oz
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Ground Moroccan Coriander Seeds
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Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
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Pereg Ground Turmeric Powder – use code KOSHEREVERYDAY for 15% off
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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.
Nutrition
- 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
