I found this recipe last year and have been making it once a month ever since. It’s a flavorful family pleasing dish which is saying a lot since I have two little Hammerz to feed. The recipe is a favorite of mine because of the minimal ingredients and prep required. Warning: I’ve never been good at food photography… so please allow for your imagination to add 10lbs of deliciousness to the images. The original recipe is good for 2 adults and two littles. I sort of double it now so that we can make two meals out of it. I must admit, my results vary every time and I haven’t perfected the ratios… I guess follow the link instead? lol why am I here?
What you’ll need:
- Large Dutch oven
- Large freezer bag (for thigh shaking)
- 10-12 chicken thighs bone in and skin on (or less if you’re getting those colossal chicken thighs)
- yellow onion (chopped)
- 2 garlic cloves (finely chopped)
- 2c Basmati rice
- 24oz/3c Chicken stock (I like Kettle & Fire Bone Broth and they even have a ginger turmeric one!)
- 2 tbsp minced ginger (the original recipe calls for ground ginger)
- 1 tbsp ground turmeric
- Olive oil
- Optional garnish: cilantro, parsley, tomatoes, cucumbers (it definitely needs to be paired with some fresh greens or a side salad)
Step by Step
- Put seasoning (ginger, turmeric, S&P) into the freezer bag. Mix them around and add the thighs. Then shake shake shake!
- Heat oil in Dutch oven on medium-high and cook thighs until they are crispy golden brown (or blackened!) and pretty much done (4-5min per side). Set aside.
- Cook the onions and garlic in the leftover seasoned oil in the pot. When the onion is translucent, mix in the rice. Then pour in the chicken stock and bring to a boil (depending on your stock, add salt to taste).
- Finally, set the thighs on top with skin side up. Set temperature to low and cover. Let it cook for 15min. Serve with garnish and/or side salad.