Directions
- 1Season the chicken with half of the olive oil and 1 teaspoon each of turmeric, curry powder, black pepper, and salt.
- 2Heat a nonstick pot over medium heat, add the chicken, and cook for about 5-7 minutes.
- 3Remove the chicken to a bowl, leaving the juices in the pot.
- 4Add chopped onions to the pot and sauté for 3 minutes.
- 5Add slivered carrots and the remaining spices, tossing everything together.
- 6Stir in the washed and drained basmati rice, then return the cooked chicken to the pot.
- 7Pour in the chicken stock, cover, and bring to a boil.
- 8Once boiling, gently toss, lower the heat to a simmer, cover, and let cook for 20 minutes.
- 9Uncover, fluff the rice, and enjoy!
- 10Make side salad by cutting the cucumber, red pepper, red onion, and cherry tomatoes into small pieces.
- 11Toss the salad with fresh squeezed lemon juice, olive oil and salt.
Ingredients
- 1.5 pounds boneless chicken thighs
- 0.25 cup olive oil
- 2 teaspoons turmeric powder
- 2 teaspoons curry powder
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 large onion
- 5 carrots
- 2 cups basmati rice
- 3 cups chicken stock
- 1 cucumber
- 1 red pepper
- 1 red onion
- 1 cup cherry tomatoes
- 1 lemon juice
- 1 olive oil
- 1 salt
Equipment
knifecutting boardbowlnonstick potmeasuring cuptongswooden spoonlemon juicer
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