Plow

30 mins
Serves 1
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Directions

  1. 1Season the chicken with half of the olive oil and 1 teaspoon each of turmeric, curry powder, black pepper, and salt.
  2. 2Season the chicken with half of the olive oil and 1 teaspoon each of turmeric, curry powder, black pepper, and salt.
  3. 3Season the chicken with half of the olive oil and 1 teaspoon each of turmeric, curry powder, black pepper, and salt.
  4. 4Heat a nonstick pot over medium heat, add the chicken, and cook for about 5-7 minutes.
  5. 5Heat a nonstick pot over medium heat, add the chicken, and cook for about 5-7 minutes.
  6. 6Heat a nonstick pot over medium heat, add the chicken, and cook for about 5-7 minutes.
  7. 7Remove the chicken to a bowl, leaving the juices in the pot.
  8. 8Remove the chicken to a bowl, leaving the juices in the pot.
  9. 9Remove the chicken to a bowl, leaving the juices in the pot.
  10. 10Add chopped onions to the pot and sauté for 3 minutes.
  11. 11Add chopped onions to the pot and sauté for 3 minutes.
  12. 12Add chopped onions to the pot and sauté for 3 minutes.
  13. 13Add slivered carrots and the remaining spices, tossing everything together.
  14. 14Add slivered carrots and the remaining spices, tossing everything together.
  15. 15Add slivered carrots and the remaining spices, tossing everything together.
  16. 16Stir in the washed and drained basmati rice, then return the cooked chicken to the pot.
  17. 17Stir in the washed and drained basmati rice, then return the cooked chicken to the pot.
  18. 18Stir in the washed and drained basmati rice, then return the cooked chicken to the pot.
  19. 19Pour in the chicken stock, cover, and bring to a boil.
  20. 20Pour in the chicken stock, cover, and bring to a boil.
  21. 21Pour in the chicken stock, cover, and bring to a boil.
  22. 22Once boiling, gently toss, lower the heat to a simmer, cover, and let cook for 20 minutes.
  23. 23Once boiling, gently toss, lower the heat to a simmer, cover, and let cook for 20 minutes.
  24. 24Once boiling, gently toss, lower the heat to a simmer, cover, and let cook for 20 minutes.
  25. 25Uncover, fluff the rice, and enjoy!
  26. 26Uncover, fluff the rice, and enjoy!
  27. 27Uncover, fluff the rice, and enjoy!
  28. 28Make side salad by cutting the cucumber, red pepper, red onion, and cherry tomatoes into small pieces.
  29. 29Make side salad by cutting the cucumber, red pepper, red onion, and cherry tomatoes into small pieces.
  30. 30Make side salad by cutting the cucumber, red pepper, red onion, and cherry tomatoes into small pieces.
  31. 31Toss the salad with fresh squeezed lemon juice, olive oil and salt.
  32. 32Toss the salad with fresh squeezed lemon juice, olive oil and salt.
  33. 33Toss the salad with fresh squeezed lemon juice, olive oil and salt.

Ingredients

  • 1.5 pounds boneless chicken thighs
  • 1.5 pounds boneless chicken thighs
  • 1.5 pounds boneless chicken thighs
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 2 teaspoons turmeric powder
  • 2 teaspoons turmeric powder
  • 2 teaspoons turmeric powder
  • 2 teaspoons curry powder
  • 2 teaspoons curry powder
  • 2 teaspoons curry powder
  • 2 teaspoons black pepper
  • 2 teaspoons black pepper
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 5 carrots
  • 5 carrots
  • 5 carrots
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 3 cups chicken stock
  • 3 cups chicken stock
  • 3 cups chicken stock
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 1 red pepper
  • 1 red pepper
  • 1 red pepper
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 salt
  • 1 salt
  • 1 salt

Equipment

knifecutting boardbowlnonstick potmeasuring cuptongswooden spoonlemon juicer