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One-pot turmeric chicken and rice recipe
One-pot turmeric chicken and rice recipe
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Satisfying one-pot chicken and rice, ideal for cozy winter dining.
Ingredients:
  • 82.50 ml firmly packed fresh coriander leaves, plus extra sprigs, to serve (optional)
  • 82.50 ml firmly packed fresh continental parsley leaves
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, deseeded, chopped, plus extra, thinly sliced, to serve (optional)
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 21.00 gm fresh lemon juice
  • 9.20 gm extra virgin olive oil
  • 400g skinless chicken breast, cut into 2cm pieces
  • 1 large red onion, finely chopped
  • 2 celery sticks, cut into 1cm pieces
  • 200g (1 cup) brown rice
  • 3 fresh medjool dates, pitted, chopped
  • 375ml (1 1/2 cups) Salt Reduced Chicken Style Liquid Stock
  • Steamed green vegetables (such as zucchini), to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. In a food processor, combine fresh coriander, parsley, garlic, chilli, ground coriander, and turmeric. Blend until finely chopped. Add lemon juice and 1 tablespoon of water, then blend until a thick paste forms. Season with salt and pepper to taste.
  • In a large flameproof casserole dish, heat 1 teaspoon of oil over high heat. Brown the chicken in 2 batches for 2-3 minutes. Transfer to a plate. Lower the heat to medium, then add the remaining oil, onion, and celery. Sauté for 5 minutes until soft. Stir in the herb mixture and cook for 2 minutes until aromatic.
  • Add the chicken back to the pan along with the rice, dates, stock, and 375ml (1 1/2 cups) water. Bring to a boil, then cover and bake for 1 hour until the rice is tender.
  • Plate the chicken and rice alongside a medley of steamed green vegetables, then sprinkle with additional coriander and optional chilli for a burst of flavor.

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