Turmeric Chicken with Basmati Rice
Adapted from a website that my dial up connection took me to back in the early days of the internet. My apologies for not being able to credit an actual source.
BAH Note: IF I recall correctly, this recipe was part of some Cooking For One feature…maybe in the Baltimore Sun or Washington Post. I found it back in my days of when I was cooking for one. But it is beyond easy to scale it up to serve however many mouths you’ve got to feed. The ratios I use below makes enough for The Mistah and I and have leftovers.
- 1 tablespoon butter
- 1 medium onion, chopped (approximately 1 cup)
- 2 teaspoons ground turmeric
- 2 tablespoons lemon juice
- 1/2 cup currants
- 1/4 cup mango chutney
- 6 pieces bone in chicken thighs, skin removed
- 1/2 cup basmati rice
- 1 cup chicken broth, heated
Heat the oven to 325 degrees.
Melt the butter in a dutch oven over medium heat. Add the onion and cook until it begins to soften, approximately 5 minutes. Add the turmeric, lemon juice, currants, and chutney and stir to thoroughly combine. Place the chicken pieces in the dutch oven and use tongs or your hands to completely coat them in the onion mixture. Add the rice and hot chicken broth to the pot, cover, and place in the oven.
Bake for 60 – 90 minutes or until the chicken is cooked through and the rice has softened.