Healthy Turmeric Rice And Chicken

This Turmeric Rice And Chicken is one of those dishes that makes your whole kitchen smell like a warm hug. Golden rice studded with sweet peas, crispy-skinned chicken thighs, and a creamy tahini drizzle that ties it all together. I first made this on a chilly Tuesday when I needed something cozy but didn’t want to fuss with multiple pots, and now it’s become our go-to weeknight comfort meal.

If you love simple one-pan dinners like this, you might also enjoy my Easy Dirty Rice Recipe for those Cajun-style cravings, or try my Easy Homemade Spaghetti Carbonara Recipe when you want something rich and satisfying. The best part? Everything cooks together in one pan, so cleanup is a breeze.

Why You’ll Love This Turmeric Rice And Chicken

This is one of those rare dinners that feels special but doesn’t require any fancy techniques or hard-to-find ingredients. The Turmeric Rice And Chicken gets beautifully crispy on the outside while staying tender inside, and the rice cooks up fluffy and aromatic with golden turmeric running through every grain. You only need one pan, which means less time scrubbing dishes and more time actually enjoying your meal. Plus, that tahini sauce? It’s tangy, creamy, and takes about two minutes to whisk together.

Turmeric Rice And Chicken Ingredients

Here’s what you’ll need to make this Turmeric Rice And Chicken.

See Recipe Card Below This Post For Ingredient Quantities

For the Chicken:

bone-in or boneless chicken thighs: Thighs stay juicy and flavorful as they cook with the rice. Bone-in adds more flavor, but boneless works great too if you want easier eating.

olive oil: This creates a nice golden sear on the chicken and helps the rice cook evenly.

Salt & pepper, to taste: Season generously for the best flavor.

For the Rice Skillet:

jasmine or basmati rice: Either variety works beautifully here. Jasmine gives a slightly floral note, while basmati stays extra fluffy.

onion, diced: Adds sweetness and depth as it browns in the pan.

frozen peas: They add pops of color and a little sweetness. No need to thaw them first.

water: This is what cooks the rice to fluffy perfection.

salt: Seasons the rice as it absorbs the cooking liquid.

turmeric: Gives the rice its signature golden color and earthy, slightly peppery flavor.

cumin: Adds warmth and a subtle nuttiness.

cinnamon: Just a hint of sweetness and spice that rounds everything out.

black pepper: Balances the other spices.

For the Turmeric Tahini Sauce:

tahini paste: Creates a creamy, nutty sauce that’s perfect for drizzling.

cold water: Thins the tahini to a pourable consistency.

Juice from lemon: Adds brightness and cuts through the richness.

turmeric: Ties the sauce back to the golden rice.

Salt, to taste: Enhances all the flavors.

How tO Make Turmeric Rice And Chicken

Let’s get cooking! This comes together easier than you might think.

Sear the chicken: Heat your large braiser pan or skillet over medium heat and add the olive oil. Season those chicken thighs well with salt and pepper on both sides. Once the oil is shimmering, lay the chicken skin side down and let it sear for 5 to 6 minutes without moving it. You want that skin golden and crispy. Flip and cook for another 2 to 3 minutes, then remove the chicken and set it aside on a plate.

Sauté the onion: In that same pan with all those good chicken drippings, add your diced onion. Let it cook for about 5 minutes, stirring occasionally, until it’s softened and starting to turn golden brown.

Prepare the rice: Add the rice, turmeric, cumin, cinnamon, black pepper, and frozen peas right into the pan with the onion. Toss everything together so the rice gets coated with the oil and spices. The whole pan will turn this beautiful golden color.

Add water and chicken: Pour in the 3 cups of water and give it a good stir. Nestle those chicken thighs right back into the rice mixture, skin side up if you used bone-in. Cover the pan with a lid and turn the heat up to bring it to a boil. Once it’s bubbling, turn the heat down to low and let it simmer gently for 35 minutes.

Rest the dish: After 35 minutes, take the pan off the heat but keep it covered. Let it sit for 10 minutes so the rice can finish absorbing any remaining liquid and get perfectly fluffy.

Make the tahini sauce: While the rice is resting, grab a small bowl and whisk together the tahini paste, cold water, lemon juice, turmeric, and a pinch of salt. If it’s too runny for your liking, add another tablespoon of tahini paste. If it’s too thick, add a splash more water.

Serve: Uncover that gorgeous golden rice, fluff it gently with a fork, and serve the chicken and rice onto plates. Drizzle generously with the tahini sauce and scatter some fresh parsley on top if you have it.

Substitutions and Variations

Chicken options: You can use Turmeric Rice And Chicken breasts if you prefer, though they may cook a bit faster. Drumsticks also work beautifully here.

Rice alternatives: Brown rice needs more liquid and a longer cooking time, about 45 to 50 minutes. Quinoa is another option if you want to change things up.

Peas: Fresh or canned chickpeas, diced carrots, or green beans all make great additions or swaps.

Dairy-free: This Turmeric Rice And Chicken is naturally dairy-free, which makes it perfect for anyone avoiding dairy.

Spice it up: Add a pinch of cayenne or red pepper flakes if you like a little heat.

Equipment For Turmeric Rice And Chicken

Large braiser pan or skillet: You need something with a lid that can hold everything and go from stovetop to simmer mode.

Whisk: For making that silky tahini sauce.

Measuring spoons and cups: Keeps your spices and liquids accurate.

Knife and cutting board: For prepping your onion and any garnishes.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. The rice will absorb more liquid as it sits, so it might be a bit drier the next day. Reheat in the microwave with a splash of water or broth, covered, for about 2 minutes. You can also reheat on the stovetop over low heat with a little extra liquid. The tahini sauce keeps separately in the fridge for about a week.

Serving Suggestions

This Turmeric Rice And Chicken is hearty enough to stand on its own, but here are some cozy sides that pair beautifully:

Simple cucumber salad: Thinly sliced cucumbers with lemon juice, olive oil, and fresh dill make a cool, crisp contrast.

Warm pita bread: Perfect for scooping up extra rice and sauce.

Roasted vegetables: Try roasted carrots or cauliflower with a drizzle of olive oil and za’atar.

Greek yogurt: A dollop on the side adds creaminess and helps balance the warm spices.

FAQ

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Pairing

These are my favorite dishes to serve with Turmeric Rice And Chicken

Turmeric Rice And Chicken

A comforting and flavorful dish featuring tender Turmeric Rice And Chicken with fragrant turmeric rice and a creamy tahini sauce.

Ingredients  

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For the Chicken

• 6 bone-in or boneless chicken thighs skin-on for extra flavor
• ⅓ cup olive oil for searing chicken
• Salt & pepper to taste

For the Rice Skillet

• 1 ½ cups jasmine or basmati rice washed and drained
• 1 yellow onion diced (for flavor base)
• 10 oz frozen peas adds sweetness and color
• 3 cups water for cooking rice
• 1 ½ teaspoon salt for seasoning
• 1 teaspoon turmeric for color and flavor
• 1 teaspoon cumin earthy flavor
• ¼ teaspoon cinnamon warmth and depth
• ¼ teaspoon black pepper for spice

For the Turmeric Tahini Sauce

• ¼ cup tahini paste for creamy texture
• ¼ cup cold water to thin the tahini
• Juice from ½ lemon for acidity and freshness
• ¼ teaspoon turmeric to enhance the sauce’s flavor
• Salt to taste for seasoning

Method 

1. Heat a large braiser pan or skillet on medium heat and add ⅓ cup of olive oil.

2. Season the chicken with salt and pepper. Sear the chicken skin-side down in the hot oil for about 5-6 minutes. Flip and cook for another 2-3 minutes.

3. Remove the chicken from the pan and set it aside. Add the diced onion to the oil, and sauté for about 5 minutes until the onion is browned.

4. Add the rice, spices, and frozen peas to the pan. Toss everything together to mix.

5. Pour in 3 cups of water and stir everything together. Nestle the seared chicken back into the pan.

6. Cover the pan and bring the contents to a boil. Once boiling, reduce the heat to low and let it simmer for 35 minutes.

7. Remove the pan from the heat and let it rest for 10 minutes before serving.

8. While the rice rests, whisk together the tahini paste, cold water, lemon juice, turmeric, and a pinch of salt. Adjust the consistency by adding more tahini paste if needed to achieve a thick and creamy sauce.

9. Serve the chicken and rice with a drizzle of tahini sauce and garnish with fresh parsley.

Nutrition

Serving: 200gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

This dish is a fantastic way to infuse a meal with both comforting and exotic flavors. The turmeric rice pairs perfectly with the savory chicken, and the tahini sauce adds a creamy richness that’s irresistible.