A spice rub of cumin, coriander, paprika, turmeric and a pinch of cinnamon coats the chicken thighs, which are seared hard until charred on the outside.
The rice cooks separately in chicken broth with finely diced carrot and more turmeric, turning a deep yellow. The chicken is laid over it and finished with chopped fresh mint.
Ingredient Notes
- Ground turmeric, divided
- Half a teaspoon in the chicken rub and half a teaspoon in the rice.
- Carrot
- One small carrot, diced finely so it cooks in the same 15 minutes as the rice.
- Fresh mint
- Two tablespoons chopped just before serving.
Why This Recipe Works
- Dry spices on the chicken toast in the hot oil, deepening their flavour as the meat chars.
- Just a quarter teaspoon of cinnamon adds warmth without making the dish taste sweet.
- Rinsing the rice removes surface starch so the grains cook up separate.
- Fresh mint at the end lifts the warm spices.
How to Make It
Chicken spice-rubbed
Toss the chicken with the cumin, coriander, paprika, 1/2 tsp turmeric, cinnamon and 1/2 tsp salt.
Seared until charred and 165°F
Heat the olive oil in a skillet over medium-high heat and sear the chicken until charred outside and 165°F inside, then take it out.
Rice combined with carrot and turmeric
Rinse the rice and combine it in a saucepan with the broth, carrot, remaining 1/2 tsp turmeric and remaining 1/2 tsp salt.
Simmered covered
Bring to a simmer, cover and cook until the rice is tender, about 15 minutes. Rest covered for 5 minutes.
Plated with mint
Spoon the yellow rice onto plates, top with the seared chicken and finish with fresh mint.
Reading the Spice Rub
Five ground spices, each adding its own note.
- Earthy1 tsp ground cumin
- The base flavour of the rub.
- Citrusy1 tsp ground coriander
- Lightens the cumin.
- Colour1 tsp paprika and 1/2 tsp turmeric
- Deep red-gold on the charred chicken.
- Warm1/4 tsp ground cinnamon
- A background warmth rather than sweetness.
Fresh mint at the end balances the warm spices with something cool.
Serving Ideas
Make a bed of yellow rice on each plate and lay the charred chicken pieces over it with a scatter of mint.
Success Tips
- Cut the thighs into large, even pieces so the spiced crust chars before the insides overcook.
- Keep the saucepan lid on through the rest time so the yellow rice finishes steaming.
- Chop the mint at the last moment; it darkens quickly once cut.
Storage and Reheating
Refrigerate
Refrigerate the chicken and rice promptly in separate containers and reheat until steaming hot.
Frequently Asked Questions
Are there apricots, raisins or olives?
No. The flavour comes from the spice rub, turmeric rice and fresh mint.
Is the rice cooked with the chicken?
No. It simmers separately in a saucepan and the chicken is served on top.
