MAINS

Orange Turmeric Chicken with Rice

Hello, welcome to Djalali Cooks. Today’s recipe has Moroccan flavors; beautifully fresh and fragrant turmeric and orange. This recipe for the chicken comes from the NYT Cooking site. I have added another component to finish the dish: rice and raisins are added to the sauce after the chicken is cooked. The rice soaks up the sauce and gets a little crispy before it’s topped with pistachios, fresh mint and parsley. Let’s make this Orange Turmeric Chicken with Rice!

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Chicken Marinade

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This is a super simple dish to prepare since all of the seasoning and sauce ingredients are going in the marinade. In a bowl, toss in the diced onion and garlic. Grate the orange zest straight into the bowl, then add the turmeric, dried mint, kosher salt, black pepper, olive oil, honey and orange juice.

Stir together then nestle the chicken thighs into the marinade. Cover and set aside for 30 minutes.

Cooking the Chicken

You can put it in the fridge and let it marinate for up to 12 hours if you want. When you’re ready to cook the chicken, get a large skillet heating over medium-high heat and add 2 tablespoons of olive oil. Let the oil get hot and shimmery, then use tongs to transfer the chicken thighs to the skillet.

Let the chicken thighs get good browning on the first side before moving or flipping them, about 6-8 minutes.

Once both sides of the chicken thighs have some good browning, we will finish cooking the chicken in the sauce. Pour the marinade into the pan and let everything bubble and boil. The marinade will thicken to a sauce as it cooks. Cook until the onions are translucent, the sauce has thickened and reduced. Maybe about 5-8 minutes.

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By now the chicken should be cooked through. You can temp it, look for an interior temperature of 170 degrees. When the chicken is cooked through, transfer it out of the skillet to a plate and set aside. Now for the rice.

Add the Rice

I have about 1.5 cups of day old rice. You want about 2 cups of rice. I had a little less than I wanted. If you want to use fresh rice, cook the rice well ahead of cooking the chicken and spread the hot rice out on a sheet tray and put it in the fridge for at least an hour.

Add the rice directly to bubbling sauce in the pan. Stir the rice in so it all gets coated in sauce. Then add the raisins. I have a mixture of golden raisins, cherries, cranberries and blueberries. Stir the raisin blend into the rice and sauce. Spread the rice out and let the bottom crisp up a bit, just about 3-4 minutes.

Cut the heat and we are ready to serve. Spoon the rice onto a serving plate and sprinkle with chopped pistachios and parsley.

Nestle the chicken thighs on top and sprinkle with chopped fresh mint and flaky sea salt. The flaky sea salt is totally optional.

Orange Turmeric Chicken with Rice

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The rice with the sweet raisins is such a wonderful component of this dish. The chicken is so flavorful and savory, the orange flavor comes through beautifully. The sweet fragrant flavor of orange is a wonderful companion to the savory earthiness of the turmeric. A very well-balanced dish!

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Thank you for joining me today! If you’re in the mood for a different one-skillet chicken dinner, try One Pan Honey Glazed Chicken with Shallots. Take care and be well everyone! xo Kelly

In case you missed the news yesterday, I had the recent opportunity to guest on the Extraordinary Women podcast with Sharri Harmel. We discussed how I started Djalali Cooks, the special challenges of being an entrepreneur and how to keep moving forward in your dream of making your business successful as well as bringing personal joy and satisfaction. I’d love it if you’d give a listen! You can find the episode here, Extraordinary Women with Sharri Harmel or anywhere you listen to podcasts by searching for EXTRAORDINARY Women. My episode is available today! Check it out!

Key Equipment and Ingredients

Orange Turmeric Chicken with Rice

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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Dinner, Main Course Moroccan-inspired
By Adapted from Nargisse Benkabbou via NYT Cooking Serves: 2
Prep Time: 15 Minutes (plus 30 minutes marinating) Cooking Time: ~25 Minutes Total Time: ~40 Minutes

Orange Turmeric Chicken with Rice has Moroccan flavors; beautifully fresh and fragrant turmeric and orange. Served over jeweled rice.

Ingredients

  • 1/2 Onion, diced into ¼-inch pieces
  • 4 tbsp. Olive Oil, divided (in half)
  • 1 tbsp. Honey
  • 2 tsp. Dried Mint
  • 3 Garlic Cloves, crushed and chopped
  • 1 tbsp. Grated Orange Zest (from about 2 large oranges)
  • 1/4 cup Fresh Orange Juice
  • 1 tsp. Ground Turmeric
  • 1.5 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper
  • 1.5 lbs. Boneless, Skinless Chicken Thighs or Breasts
  • 2 cups Cooked Rice, day old or cold
  • 1/2 cup Golden Raisins, or dried fruit mix with cherries, blueberries, cranberries and raisins
  • Garnish
  • Raw Pistachios, chopped
  • Fresh Parsley, chopped
  • Fresh Mint, chopped
  • Flaky Sea Salt, optional

Instructions

1

In a bowl, toss in the diced onion and garlic. Grate the orange zest straight into the bowl, then add the turmeric, dried mint, kosher salt, black pepper, olive oil, honey and orange juice.

2

Stir together then nestle the chicken thighs into the marinade. Cover and set aside for 30 minutes.

3

You can put it in the fridge and let it marinate for up to 12 hours if you want. When you're ready to cook the chicken, get a large skillet heating over medium-high heat and add 2 tablespoons of olive oil. Let the oil get hot and shimmery, then use tongs to transfer the chicken thighs to the skillet.

4

Let the chicken thighs get good browning on the first side before moving or flipping them, about 6-8 minutes.

5

Once both sides of the chicken thighs have some good browning, we will finish cooking the chicken in the sauce. Pour the marinade into the pan and let everything bubble and boil. The marinade will thicken to a sauce as it cooks. Cook until the onions are translucent, the sauce has thickened and reduced. Maybe about 5-8 minutes.

6

By now the chicken should be cooked through. You can temp it, look for an interior temperature of 170 degrees. When the chicken is cooked through, transfer it out of the skillet to a plate and set aside.

7

Add the rice directly to bubbling sauce in the pan. Stir the rice in so it all gets coated in sauce. Then add the raisins. I have a mixture of golden raisins, cherries, cranberries and blueberries. Stir the raisin blend into the rice and sauce. Spread the rice out and let the bottom crisp up a bit, just about 3-4 minutes.

8

Cut the heat and we are ready to serve. Spoon the rice onto a serving plate and sprinkle with chopped pistachios and parsley.

9

Nestle the chicken thighs on top and sprinkle with chopped fresh mint and flaky sea salt. The flaky sea salt is totally optional.

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  • Beth Crawford
    October 3, 2022 at 8:57 am

    This looks wonderful Kelly, and fast and easy !
    Thank you for the wonderful recipes.

    • Kelly Djalali
      October 3, 2022 at 9:00 am

      Thank you for stopping by today, Beth! xo Kelly

  • Bobbe
    October 3, 2022 at 9:49 am

    This looks gorgeous and i can imagine the frangrances. Thank you.

    • Kelly Djalali
      October 3, 2022 at 10:59 am

      The aromas alone are worth the effort, Bobbe! Such a great dish for illustrating how we enjoy food with more than just our taste buds! Thanks for stopping by today, xo Kelly

  • Terry
    October 3, 2022 at 10:26 am

    Always looking for different ways to cook chicken you aced it with this one I’ll keep you posted ❤️🤗 mom

    • Kelly Djalali
      October 3, 2022 at 10:59 am

      A unique and delicious dish, Mom! xo Kelly

  • Ma
    October 3, 2022 at 11:17 am

    What a wonderful idea. I have been looking for more ways to include turmeric, and you can’t ever go wrong with Morocco. The color alone is just begging me to make it. I like Middle Eastern and Indian recipes, and there re some great ones at The Caspian Chef. Ian is still causing mischief here. I think we have a streak going for number of stormy overcast days. The bird kids don’t like storms and it makes them extra cute and snuggly. The temperature s a brisk 45 degrees, and I just ordered an in between jacket for the mood swings of Autumn. It’s almost winter coat weather today, but for slightly warmer days, the new jacket will be perfect. Happy Monday Kelly, Alex, Terry, and canine cuties. 🍁☔️💨

    • Kelly Djalali
      October 4, 2022 at 8:36 am

      Hi Mari, 45 degrees is brisk! We are having a nice fall so far, I do hope we get a good soaking rain soon though. I do enjoy the sunny days though. When I watch the wild birds that live around our house, I often wish they would eat from my hand. I bet it’s so cute to have a snuggly bird! Have a great week, Mari! xo Kelly

  • Sally Burke
    October 4, 2022 at 7:36 pm

    Hi Kelly, congratulations that was a fabulous podcast, and as you said in the latter part about creating meals with leftovers or what is needing to be used, I have been a great advocate of that system, anything that can be cooked and frozen or made into a soup, salad or fritatta is a great way of being responsible with food. The e-book is a great concept, but like anything that needs to be published does take an amazing amount of work, I used to work in publishing so have a pretty good idea. The one thing that you have going in your favour is that what you are doing is your ‘job’, and even when working you still have to come home and prepare a meal, I remember one year I went through all of the recipes I had saved, cooking a new meal every day then throwing out the recipe. There hasn’t been one I miss as there is always a new idea around the corner. Keep up your brilliant work of clearly and precisely showing everyone the processes and any pitfalls of cooking. I have shared the podcast on Facebook to introduce you to a few more of my friends
    Happy cooking 🧑‍🍳
    Sally 🤗

    • Kelly Djalali
      October 5, 2022 at 8:03 am

      Thank you so much, Sally! I am glad my thoughts on cooking with leftovers resonated with you. How interesting you worked in publishing…I might have a few questions for you in the future! Thanks so much for sharing the podcast on FB, I hope your friends and family find it interesting and inspiring. Have a great day! xo Kelly

  • Stefanie
    October 4, 2022 at 9:04 pm

    Just made this tonight. Wow is it a perfect fall dinner. The dried fruit is missing from ingredients but I actually had similar on hand. Didn’t use toppings and still amazing. Served with mixed greens and maple apple cider vinaigrette from target and grapes and sliced apples. Will make again soon. Thanks

    • Kelly Djalali
      October 5, 2022 at 8:04 am

      Hi Stefanie, I am so happy you enjoyed this dish! I love the swaps you made, excellent ideas. I will amend the ingredients list. Thank you for writing in to let us know of your success with this dish! xo Kelly