Dairy-Free Israeli Chicken and Rice with Turmeric

Ingredients

• 1.5 lbs Chicken thighs
• 1.5 cups Basmati rice
• 1 can Coconut milk
• 1 medium Onion
• 4 cloves Garlic
• 1 tsp Turmeric
• 1 tsp Cumin
• 0.5 tsp Coriander
• 2 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh cilantro

Instructions

1. 1In a medium bowl, combine the 1.5 lbs of chicken thighs with 1 tsp salt, 0.5 tsp black pepper, 1 tsp turmeric, 1 tsp cumin, and 0.5 tsp coriander. Toss to coat the chicken evenly.
2. 2Heat 2 tbsp of olive oil in a large 12-inch skillet or Dutch oven over medium-high heat, about 400°F (200°C). Carefully place the seasoned chicken thighs into the hot skillet and sear for 3-4 minutes per side, until nicely browned. Remove the chicken from the skillet and set aside on a plate.
3. 3Add the 1 medium onion, chopped, and 4 cloves of garlic, minced, to the same skillet. Sauté over medium heat, about 300°F (150°C), for about 5 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add the 1.5 cups of basmati rice to the skillet with the onions and garlic. Cook for 1 minute, stirring constantly, to lightly toast the rice.
5. 5Pour in the 1 can of coconut milk and 2 cups of vegetable broth. Stir everything together and bring the liquid to a boil over medium-high heat, about 400°F (200°C).
6. 6Once boiling, reduce the heat to low, about 200°F (90°C). Return the seared chicken thighs to the skillet, nestling them into the rice and liquid. Cover the skillet tightly with a lid and simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through with an internal temperature of 165°F (74°C).
7. 7Remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. After resting, gently fluff the rice with a fork.
8. 8Garnish the dish with 0.25 cup of fresh cilantro, chopped, just before serving.

Substitutions

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