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Orange Turmeric Chicken with Rice

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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.