Dairy-Free Israeli Chicken and Rice with Turmeric

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C.
2. 2Add the 1 medium chopped onion and cook, stirring occasionally, until it is softened and looks translucent, about 5 minutes.
3. 3Add the 4 minced cloves of garlic, 1 teaspoon of turmeric powder, 1 teaspoon of cumin, and 0.5 teaspoon of coriander. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the about 680 g of chicken thighs to the pot. Cook, turning them occasionally, until they are browned on all sides, about 5-7 minutes.
5. 5Stir in the 1 cup of basmati rice and the 2 cups of vegetable broth. Increase the heat to high and bring the mixture to a boil.
6. 6Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for 20 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming.
8. 8Uncover the pot and stir in the 1 tablespoon of lemon juice. Season with the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir gently to combine.
9. 9Serve the chicken and rice immediately, garnished with the 2 tablespoons of fresh parsley.

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