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Crispy Turmeric Chicken with Coconut Chile Rice

Crispy Turmeric Chicken

crispy turmeric chicken thighs served with coconut chile rice, pan-roasted chickpeas, and a cilantro lime vinaigrette

serves: 4

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Ingredients

Cilantro Lime Vinaigrette

Coconut Chile Rice

Pan-Roasted Chickpeas

Crispy Turmeric Chicken

Instructions

  1. Combine the salt and turmeric. Rub the chicken thighs with the mixture until fully coated. Let the chicken thighs sit at room temperature for 20 minutes.
  2. Combine the lime juice, honey, and vinegar in a small mixing bowl. Slowly drizzle in the oil, whisking continuously until emulsified. Stir in the cilantro. Season with salt to taste. Set aside.
  3. Combine the rice, coconut milk, chicken stock, chiles, and cilantro in a heavy-bottom pot. Add a generous pinch of salt. Bring the liquid to a boil and stir well. Reduce the heat to a simmer, cover the pot, and cook for 40 minutes, or until the liquid has absorbed and the rice is tender.
  4. Meanwhile, rinse, drain, and dry the chickpeas really well. Heat a large cast-iron skillet over medium heat. Add enough olive oil to very generously coat the bottom. Once the oil is hot, add the dried chickpeas. Cook for about 10 minutes until golden and crisp. Transfer the chickpeas to a plate and season with salt.
  5. Wipe out the skillet. Heat again over medium heat and add a thin layer of olive oil. Once the oil is hot, place the chicken thighs in the pan skin-side down. Lower the heat to medium-low. Allow the chicken to cook, undisturbed, for about 12 minutes or until the chicken skin is crisp.
  6. Flip the chicken and cook another 8 minutes or so until fully cooked through.
  7. When done, fluff the rice with a fork and stir in the lime juice. Remove the chiles and cilantro. Taste and season with more salt if needed.
  8. Serve the rice on a big platter. Arrange the chicken over the rice. Spoon the chickpeas and cilantro lime vinaigrette on top. Garnish with more cilantro, if desired.