Description
A comforting one-pot dish featuring turmeric-spiced chicken thighs baked over fragrant coconut rice, topped with tangy sumac-pickled red onions and fresh cilantro for a bright, flavorful finish.
Ingredients
- 1/2 red onion, very thinly sliced
- 2 tablespoons red wine vinegar
- 1 teaspoon ground sumac
- 1 1/2 teaspoons kosher salt, divided
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup thinly sliced scallions
- 3 to 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 1/2 cups short-grain white rice
- 1 3/4 cups chicken broth
- 1 (13.5 oz) can lite coconut milk
- Fresh cilantro leaves for garnish
Instructions
- In a bowl combine sliced red onion, red wine vinegar, sumac, and 1/4 teaspoon salt. Massage gently and set aside to pickle while preparing the rest of the dish.
- In another bowl mix chicken thighs with lemon juice, turmeric, coriander, 3/4 teaspoon salt, and black pepper. Let marinate for 15–20 minutes at room temperature.
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add the marinated chicken thighs and cook for about 5 minutes on one side until golden.
- Flip the chicken and cook another 1–2 minutes, then transfer the chicken to a plate.
- In the same skillet add scallions, garlic, and ginger and sauté for about 2 minutes until fragrant.
- Stir in the rice and toast it for about 1 minute.
- Pour in chicken broth, coconut milk, and the remaining 1/2 teaspoon salt and bring the mixture to a gentle boil.
- Arrange the chicken thighs on top of the rice mixture.
- Cover the skillet and transfer it to the oven.
- Bake for 25 minutes until the rice is tender and the chicken is fully cooked.
- Remove from the oven and top with pickled red onions and fresh cilantro.
- Serve warm directly from the skillet.
Notes
- Short-grain rice works best for a slightly creamy and cohesive texture.
- Add vegetables such as peas, spinach, or zucchini to the rice for extra nutrition.
- For more heat, add chili flakes or hot sauce while cooking the rice.
- The dish freezes well for up to 3 months in airtight containers.
- Leftovers can be reheated gently with a splash of broth to restore moisture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
