One Pot Turmeric Chicken and Rice

Ingredients

• red onion — very thinly sliced75 g
• red wine vinegar — 2 tbsp40 ml
• ground sumac1 tsp
• kosher salt — 1 ½ tsp; divided9 g
• boneless skinless chicken thighs680 g
• lemon — juiced1 ea
• ground turmeric — 1 ½ tsp3.8 g
• ground coriander — 1 tsp2.5 g
• black pepper0.5 tsp
• extra-virgin olive oil — 2 tbsp40 ml
• scallions — thinly sliced1 bunch
• garlic cloves — minced4 ea
• fresh ginger — minced15 g
• short-grain white rice300 g
• chicken broth420 ml
• canned light coconut milk400 ml
• fresh cilantro — leaves picked1 bunch

Method

1. Prepare Sumac-Pickled Red Onions: Place onions, red wine vinegar, sumac, and 1/4 tsp. salt in a medium bowl. Massage vinegar and sumac into onions and let sit while you prepare the remainder of recipe. Toss every 15 minutes or so to ensure even pickling.
2. Prepare Chicken: Place chicken thighs in a large bowl and add lemon juice, turmeric, coriander, 3/4 tsp. salt, and black pepper; toss well to coat. Let the chicken marinate at room temperature for 15 to 20 minutes.
3. Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or Dutch oven with a fitted lid over medium. Once hot, arrange chicken thighs in pan and cook, untouched, for 5 minutes, until golden. Flip, and cook 1 to 2 more minutes. Transfer chicken to a plate. Add scallions, garlic, and ginger to pan; cook 2 minutes, stirring often, until aromatic. Add rice and stir to coat. Let toast for 1 minute. Add broth, coconut milk, and remaining 1/2 tsp. salt; bring mixture to a boil. Arrange chicken overtop, cover, and transfer pan to the oven. Bake for 25 minutes.
4. Scatter pickled red onions over chicken, and garnish chicken and rice with cilantro.