Turmeric Chicken and Rice

Turmeric Chicken and Rice

Prepared and served in a casserole or Dutch oven, this one-pot chicken dinner comes together quickly on the stovetop.

Ingredients :

• 1 (4 1/2-pound) chicken, cut into 8 pieces
• kosher salt
• freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons ground turmeric
• 1 small onion, chopped
• 1 tablespoon fresh ginger, peeled and finely chopped
• 4 garlic cloves, minced
• 2 plum tomatoes, chopped
• 2 teaspoons curry powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 2 cups jasmine rice
• 3 bay leaves
• 1 1/2 tablespoons fish sauce
• 3 cups chicken stock
• plain whole yogurt, for serving
• sliced cucumbers, for serving
• mint leaves, for serving
• lime wedges, for serving

Directions

1. Season the chicken with salt and pepper. In a large enameled cast-iron casserole or Dutch oven, melt the butter and sprinkle with the turmeric. Add the chicken skin side down and cook over moderately high heat, turning once, until browned on both sides, 8 minutes total. Transfer the chicken to a plate.
2. Add the onion, ginger, and garlic to the casserole and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the tomatoes, curry powder, cinnamon, cumin, and rice and stir constantly until fragrant, about 1 minute. Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce, and chicken stock and bring to a boil over high heat.
3. Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer. Remove from the heat, uncover, and let stand for 5 minutes. Serve with yogurt, cucumbers, mint, and lime wedges.