One-pot turmeric chicken with black rice


5-6 bone in chicken thighs
Sea salt
Freshly ground black pepper
2 tablespoons ghee or grass-fed butter
1 ½ teaspoon turmeric, divided
1 large onion, finely chopped
One 2-inch piece of ginger, peeled and grated
4 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon cinnamon
2 cups black rice
2 medium carrots, finely chopped
2 medium tomatoes, chopped
3 cups chicken stock
½ cup cranberries (sweetened with apple juice), soaked in water and drained
¾ cup frozen or fresh green peas
¼ cup sliced scallions
Chopped fresh lime wedges and cilantro for serving


1. Preheat oven to 350F.

2. Season the chicken on both sides with salt and pepper. Heat a large, oven safe skillet over
medium-high heat. When the pan is hot, add the ghee or butter and sprinkle on half of the
turmeric. Add the chicken pieces skin side down, and sear until browned. Turn the chicken
over and cook on the second side for approximately 4 minutes. Transfer the chicken to a

3. Add in the chopped onion and stir until softened. Add in the ginger, garlic and spices,
including the rest of the turmeric. Add the rice and continue to stir. Add in the carrots,
tomatoes, and ¾ of the chicken stock; allow the liquid to bubble away for a minute or two.
Scrape the bottom of the skillet to dislodge any browned bits. Pour in the remainder of the
chicken stock.

4. Nestle the chicken thighs into the rice, skin side up, and pour in any juices that accumulated
on the plate. Cover the skillet and bake for 35 minutes in the oven. Remove the skill after 35
minutes, and add in the scallions, peas, and cranberries; cover and cook for another 5

5. If you prefer your chicken skin crispy, remove the lid, change oven settings to broil, and cook
for a further 5-6 minutes. Transfer the chicken to serving plates, fluff the rice, and serve with
fresh lime and coriander.

Serves 4-5 people.

Learn about the health benefits of turmeric here

Recipe adapted from and photo from

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