Ginger Turmeric Chicken and Rice
One pot simple, hearty rice and chicken dish with immune building, anti-inflammatory properties for a healing and soothing meal
Ingredients:
For the rice:
1 cup of uncooked basmati rice
2 cups chicken broth
1 large lemon
1 small diced onion
4 minced garlic cloves
2tbsp salted butter
For the chicken:
6 pieces of chicken thighs
avocado oil
2tsp each: ground turmeric, ground ginger, smoked paprika, cumin, garam masala
1tsp each: salt, pepper
Optional toppings: goat cheese and fresh parsley
Meal Prep Directions:
Marinate your chicken: Mix up your chicken spices in a small bowl. In a large bowl drizzle chicken pieces in avocado oil. Sprinkle about HALF the seasoning blend over chicken and mix until well coated. Refrigerate in food storage container until ready to cook - up to 2 days. save remaining seasoning until meal assembly.
Chop veggies: dice our onion and mince your garlic, refrigerate in airtight container until ready to cook - up to 2 days.
Meal Assembly Directions:
Sear your chicken: Heat a large cast iron skillet over high heat with avocado oil. Once hot, add marinated chicken and sear on each side for 2-4 minutes until well charred but not fully cooked through. Meanwhile slice the lemon and add to the chicken with butter cooking another 2-4 minutes until melted and lemons are well coated. Remove chicken and lemons and set aside covered on a plate.
Sear veggies: In the same skillet, add your prepped onion and garlic and cook until fragrant - about 2 minutes.
Cook rice: Lower heat, add rice and toast it slightly with your onion and garlic for about 2 minutes. Add chicken broth and chicken/lemon mixture and remaining seasoning blend. Mix well, cover and bring to a simmer allowing the rice to cook until completely soft and liquid is absorbed. Once absorbed, take off heat and let it steam covered for 10 minutes before serving.
