Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs / 680g)
  • 2 tsp ground turmeric, divided
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp avocado oil
  • 1.5 cups long-grain Basmati rice, rinsed until clear
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 tsp ground cinnamon
  • 1 cup full-fat canned coconut milk
  • 1.5 cups chicken bone broth
  • 1 bay leaf
  • 0.25 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. In a small bowl, whisk together 1 tsp turmeric, smoked paprika, sea salt, and black pepper. Rub the spice mixture generously under and over the chicken skin.
  2. Heat avocado oil in a large wide-bottomed skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is mahogany and crispy. Flip and sear for 2 minutes on the other side. Remove chicken from the pan and set aside (it will finish cooking later).
  3. In the same pan with the rendered chicken fat, add the diced onion. Sauté for 4 minutes until translucent. Add the garlic, ginger, remaining 1 tsp turmeric, and cinnamon. Cook for 1 minute until fragrant.
  4. Add the rinsed basmati rice to the skillet. Stir for 2 minutes to toast the grains and coat them in the aromatic oils (the pilaf method).
  5. Pour in the coconut milk and chicken bone broth. Add the bay leaf and stir to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  6. Place the seared chicken thighs back on top of the rice, skin-side up. Cover with a tight-fitting lid, reduce heat to low, and simmer for 20-25 minutes until the liquid is absorbed and rice is tender.
  7. Remove from heat and let rest, covered, for 5-10 minutes. Remove the bay leaf. Fluff the rice around the chicken and garnish with fresh cilantro and lime wedges.