One-Pot Paleo Indian Turmeric Chicken and Rice

This dish brings winter comfort food to a whole new level, with an Indian-inspired flavor profile of warm spices and beneficial turmeric.

Serves: 6Prep: 20 minutesCook: 40 minutesTotal: 1 hourDifficulty: Easy

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Serves: 6

Ingredients

  • 3 tablespoons ghee
  • 6 bone-in, skin-on chicken thighs
  • 1⁄2 teaspoon pepper
  • 1⁄2 teaspoon salt
  • 1 1⁄2 teaspoons turmeric, divided
  • 1 yellow onion, chopped
  • 2” piece fresh ginger, grated
  • 6 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon ground coriander
  • 1⁄2 teaspoon ground cinnamon
  • 2 cups basmati rice
  • 2 large carrots, peeled and chopped
  • 1 turnip, peeled and chopped
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 3 cups low-sodium chicken stock
  • Lime wedges, to serve
  • Fresh cilantro, to serve

Directions

  • Preheat oven to 350°F.
  • Season chicken with salt, pepper and 1 teaspoon turmeric.
  • In Dutch oven over medium-high heat, add ghee. Cook chicken 4 to 6 minutes on each side, until browned. Transfer to plate.
  • In Dutch oven, sauté onion until tender. Add ginger, garlic, paprika, cumin, coriander, cinnamon and ½ teaspoon turmeric, stirring constantly, 1 to 2 minutes. Add rice, continue cooking 1 to 2 minutes.
  • Add carrots, turnip, tomatoes and broth. Bring to boil. Nestle chicken pieces into rice, skin side up. Cover and bake 30 to 35 minutes.
  • Remove lid; broil 3 to 5 minutes to crisp chicken skin.
  • Serve with lime and cilantro.