Description
This Spiced Chicken with Fragrant Rice and Colorful Vegetables is a vibrant and flavorful dish featuring marinated chicken drumsticks or thighs, roasted to perfection with aromatic spices. Served alongside turmeric-infused basmati rice and a fresh bell pepper and red onion salad, it offers a balanced meal with a mix of savory, tangy, and fresh tastes, perfect for a wholesome family dinner.
Ingredients
Scale
For the Chicken
- 4-6 chicken drumsticks or thighs
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp curry powder
- Salt and pepper, to taste
- 2 tbsp yogurt or lemon juice (for marinating)
For the Rice
- 1 1/2 cups basmati rice
- 1/2 tsp ground turmeric
- 3 cups chicken broth or water
- 1 tbsp butter
- Salt, to taste
For the Vegetable Salad
- 1-2 bell peppers (red, yellow, green), diced
- 1/2 red onion, diced
- Fresh parsley or cilantro, chopped, for garnish
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, minced garlic, minced ginger, ground turmeric, ground cumin, paprika, curry powder, salt, and pepper. Add the chicken pieces and yogurt or lemon juice, tossing well to coat. Cover and let the chicken marinate in the refrigerator for at least 30 minutes or up to overnight to absorb the flavors.
- Sear the Chicken: Preheat the oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat and add some oil. Sear the marinated chicken on all sides until golden brown, about 4-5 minutes per side. Add the thinly sliced onion to the pan and cook until softened, approximately 3-5 minutes.
- Roast the Chicken: Transfer the skillet to the preheated oven and roast the chicken for 20-25 minutes until the internal temperature hits 165°F (74°C). For an extra crispy exterior, broil the chicken for an additional 2-3 minutes at the end.
- Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, melt the butter over medium heat. Add the rice and ground turmeric, stirring for 1-2 minutes to lightly toast the rice and infuse the color.
- Cook the Rice: Pour in the chicken broth or water and add salt to taste. Bring to a boil, then reduce the heat to low. Cover and simmer the rice for 15-20 minutes until tender and all liquid is absorbed. Fluff the rice with a fork before serving.
- Make the Vegetable Salad: In a mixing bowl, combine the diced bell peppers, diced red onion, and chopped parsley or cilantro. Drizzle with lemon juice and olive oil, then season with salt and pepper. Toss everything together to blend the fresh flavors.
- Serve: Plate the roasted spiced chicken alongside the fragrant turmeric rice and colorful vegetable salad. Garnish with extra fresh herbs if desired and enjoy a delicious, balanced meal.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- Use an oven-safe skillet to sear and roast the chicken in the same pan for less cleanup.
- For a vegetarian version, substitute chicken with firm tofu or cauliflower and vegetable broth for cooking rice.
- Broiling at the end adds a crispy finish to the chicken skin but watch carefully to avoid burning.
- Rinse the basmati rice well to prevent it from becoming sticky.
