Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 bone-in, skin-on chicken thighs (2 to 2.25 lb)
- 2 cups long-grain basmati rice, rinsed
- 1 large yellow onion, finely chopped
- 5 garlic cloves (3 for chicken, 2 for rice), minced
- 1 lemon (zest + 1 tbsp juice), wedges for serving
- 1 cup frozen peas (no need to thaw)
- 1/3 cup sliced almonds, toasted
- 1/3 cup fresh dill, chopped
- 3 cups low-sodium chicken broth
- Olive oil (5 tbsp total) and unsalted butter (1 tbsp)
- Spices: turmeric (2 tsp), cumin (1 tsp), coriander (1 tsp), sweet paprika (1 tsp), bay leaf (1), cinnamon stick (1)
- Kosher salt (2 1/4 tsp total) and black pepper (3/4 tsp)
Do This
- 1. Rinse rice until water runs clear; soak 15 minutes. Toast 1/3 cup sliced almonds in a dry pan 3–4 minutes; set aside.
- 2. Make turmeric paste: 2 tbsp olive oil, lemon zest + 1 tbsp juice, garlic (3), turmeric 1 1/2 tsp, cumin 1 tsp, coriander 1 tsp, paprika 1 tsp, 1 1/4 tsp salt, 1/2 tsp pepper. Rub on thighs; rest 15 minutes.
- 3. Sear chicken in 1 tbsp oil, skin-side down, over medium-high 6–8 minutes; flip 2 minutes. Remove.
- 4. In same pan, add 1 tbsp olive oil + 1 tbsp butter. Cook onion with 3/4 tsp salt 5–7 minutes. Stir in garlic (2), bay leaf, cinnamon stick, turmeric 1/2 tsp. Add drained rice; toast 2 minutes.
- 5. Pour in 3 cups hot broth and 1/4 tsp salt; bring to a brisk simmer. Nestle chicken, skin-up. Cover; reduce to low; cook 15 minutes.
- 6. Scatter peas on top; cover 5 minutes. Uncover, drizzle 1 tbsp oil around edges; cook medium-high 3–5 minutes for crisp edges. Rest 10 minutes with towel under lid. Fluff; add dill, almonds, lemon.
Why You’ll Love This Recipe
- One pot, big flavor: tender turmeric-scented chicken and fragrant, oniony rice in a single pan.
- Fluffy grains with a bonus: a golden, crisp layer around the edges.
- Weeknight-friendly timing with dinner-party-worthy presentation.
- Bright peas, toasty almonds, and fresh dill keep each bite lively and balanced.
Grocery List
- Produce: 1 large yellow onion, 1 lemon, 1 bunch fresh dill, garlic (5 cloves), 1 cup frozen peas
- Dairy: Unsalted butter
- Pantry: Bone-in skin-on chicken thighs, basmati rice, low-sodium chicken broth, sliced almonds, olive oil, ground turmeric, ground cumin, ground coriander, sweet paprika, bay leaf, cinnamon stick, kosher salt, black pepper
Full Ingredients
Turmeric Chicken
- 6 bone-in, skin-on chicken thighs (2 to 2.25 lb)
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, grated or minced
- 1 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Oniony Rice Pilaf
- 2 cups long-grain basmati rice, rinsed until water runs clear and soaked 15 minutes
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 cinnamon stick
- 1/2 tsp ground turmeric
- 3 cups low-sodium chicken broth, warmed
- 1 cup frozen peas (no need to thaw)
- 1 tsp kosher salt, divided (3/4 tsp for onions, 1/4 tsp for broth)
Finish & Garnish
- 1 tbsp extra-virgin olive oil (for crisping the edges)
- 1/3 cup sliced almonds, toasted
- 1/3 cup chopped fresh dill
- Lemon wedges, for serving
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Rinse and soak the rice
Place the basmati in a bowl and rinse under cool water, swishing with your hand, until the water runs mostly clear. Cover with fresh water and soak for 15 minutes. This short soak helps separate the grains so the rice steams up fluffy instead of sticky.
Step 2: Season the chicken with a turmeric paste
In a large bowl, mix 2 tbsp olive oil, 3 minced garlic cloves, 1 1/2 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1 tsp sweet paprika, 1 tsp lemon zest, 1 tbsp lemon juice, 1 1/4 tsp kosher salt, and 1/2 tsp black pepper. Pat the chicken dry, add to the bowl, and rub until well coated. Let sit 15 minutes at room temperature while you prep the remaining ingredients.
Step 3: Toast the almonds
Heat a dry, heavy 12-inch skillet or 3.5–4 quart braiser over medium heat. Add the sliced almonds and toast, stirring often, until lightly golden and fragrant, 3–4 minutes. Transfer to a bowl and set aside.
Step 4: Sear the chicken until golden
Return the pan to medium-high heat and add 1 tbsp olive oil. Place the thighs skin-side down and cook without moving until the skin is deep golden and renders some fat, 6–8 minutes. Flip and cook 2 minutes more. Transfer the chicken to a plate (it will finish cooking with the rice); leave the flavorful drippings in the pan.
Step 5: Build the oniony pilaf base
Add 1 tbsp butter and, if the pan looks dry, 1 tbsp more olive oil. Stir in the onion and 3/4 tsp kosher salt; cook over medium heat, stirring occasionally, until translucent and sweet, 5–7 minutes. Add the remaining 2 minced garlic cloves, bay leaf, cinnamon stick, and 1/2 tsp turmeric; cook 30 seconds until fragrant. Drain the rice well and add to the pan; stir to coat and toast the grains for 2 minutes.
Step 6: Add broth and steam gently
Pour in 3 cups hot chicken broth and 1/4 tsp kosher salt. Bring to a brisk simmer, scraping up any browned bits. Nestle the chicken thighs skin-side up into the rice, along with any accumulated juices. Cover with a tight-fitting lid, reduce heat to low, and cook for 15 minutes. The rice should absorb most of the liquid and the chicken will be nearly done (target 170–175°F in the thighs for tender results).
Step 7: Add peas, then crisp the edges
Quickly lift the lid and scatter the frozen peas evenly over the top. Cover and cook 5 minutes more on low. Uncover, drizzle 1 tbsp olive oil around the inner edge of the pan (this encourages a golden crust), and increase heat to medium-high for 3–5 minutes. Listen for a gentle crackle. Do not stir. Peek with a thin spatula along the edge; you’re aiming for golden, crisp rice where it meets the pan.
Step 8: Rest, fluff, and finish
Remove from heat. Place a clean kitchen towel over the pan and set the lid on top; rest 10 minutes to let the rice finish steaming and stay fluffy. Discard bay leaf and cinnamon stick. Fluff the rice gently with a fork, fold in most of the dill and almonds, and season with pepper and a squeeze of lemon. Scatter the remaining dill and almonds on top. Serve hot with lemon wedges.
Pro Tips
- Rinse and soak the rice: this simple step keeps the grains long and separate.
- Heavy pan, tight lid: a 12-inch enameled cast-iron skillet or braiser helps prevent scorching and creates an even, delicate crust.
- Towel trick: resting with a towel under the lid absorbs condensation for ultra-fluffy rice.
- Don’t stir after the broth goes in: undisturbed rice sets the crust and prevents gumminess.
- Salt note: if using Morton kosher salt, reduce the listed salt by about 25% compared to Diamond Crystal.
Variations
- Saffron & carrot: bloom a pinch of saffron in 2 tbsp hot broth and add with the liquid; stir in 1 cup shredded carrot with the onions.
- Boneless thighs: use 1.75 lb boneless, skinless thighs; reduce the covered steaming time by 3–4 minutes.
- Vegetarian: swap the chicken for 1 can chickpeas (drained) and 8 oz sliced mushrooms; use vegetable broth and add 2 tbsp extra oil.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or water, covered, over low heat 8–10 minutes. To re-crisp, cook uncovered over medium heat 2–3 minutes. Freeze up to 3 months; thaw overnight in the fridge before reheating. Make-ahead options: mix the spice paste and season the chicken up to 12 hours in advance (refrigerated). Chop onion and dill a day ahead; store separately.
Nutrition (per serving)
Approximate: 760 calories; 46 g protein; 78 g carbohydrates; 28 g fat; 5 g fiber; 1,050 mg sodium. Values will vary based on brands and exact chicken size.
