Description
This Spiced Chicken with Fragrant Rice and Colorful Vegetables recipe features tender marinated chicken drumsticks or thighs, perfectly roasted to a golden crisp, paired with turmeric-infused basmati rice and a vibrant bell pepper and red onion salad. Elevated with aromatic spices such as turmeric, cumin, paprika, and curry powder, this dish offers a delightful balance of flavors and textures, making it a wholesome and satisfying meal for four.
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, garlic, ginger, turmeric, cumin, paprika, curry powder, salt, and pepper. Add the chicken pieces along with yogurt or lemon juice and toss well to coat. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
- Sear the Chicken: Preheat your oven to 400°F (200°C). Heat some oil in a large oven-safe skillet over medium-high heat. Once hot, sear the chicken pieces on all sides until golden brown, about 4-5 minutes per side. Add the thinly sliced onion to the pan and cook until softened.
- Roast the Chicken: Transfer the skillet with the seared chicken and onions to the preheated oven. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). For a crispy skin finish, switch the oven to broil for an additional 2-3 minutes just before removing.
- Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a saucepan, melt the butter over medium heat. Add the rice and turmeric, stirring for 1-2 minutes until the rice is lightly toasted and fragrant.
- 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 the saucepan and simmer gently for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed. Fluff the rice gently with a fork.
- 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, and season with salt and pepper. Toss everything to combine evenly.
- Plate and Serve: Serve the roasted spiced chicken atop or alongside the fragrant turmeric rice, accompanied by the colorful vegetable salad. Garnish with additional fresh herbs if desired.
Notes
- For deeper flavor, marinate chicken overnight in the refrigerator.
- You can substitute chicken thighs for drumsticks or vice versa based on preference.
- Broiling at the end creates a wonderfully crispy skin, so don’t skip this step if you enjoy texture contrast.
- Use fresh turmeric if available for a more vibrant color and earthier taste.
- Ensure rice is rinsed well before cooking to prevent clumping.
- Adjust the amount of curry powder and spices based on your heat tolerance.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-inspired
