Turmeric Chicken and Rice (Djaj bil Roz)

A Middle Eastern one-pot dish where chicken thighs braise over fragrant basmati rice cooked with turmeric, cinnamon, and caramelized onions. The rice soaks up all the savory drippings as it steams beneath the chicken, creating tender meat and deeply flavored golden grains. This is comfort food that honors tradition, with warm spices and a technique that does all the work for you.

By TasteBuds

Recipe details

Yield
4 people
Prep time
25 minutes
Cook time
1 hour 10 minutes
Total time
1 hour 20 minutes

Ingredients

  • 8 pieces (about 3 lbs) bone-in, skin-on chicken thighs (kosher certified, patted dry)
  • 2 tsp kosher salt (for seasoning chicken)
  • 1 tsp black pepper, freshly ground
  • 3 tbsp olive oil (divided)
  • 2 large large yellow onions, thinly sliced
  • 6 cloves garlic, minced
  • 2 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 cups basmati rice, rinsed until water runs clear
  • 3 cups chicken stock (kosher certified, low-sodium)
  • 2 bay leaves
  • 1/3 cup slivered almonds, toasted (for garnish)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Pat 8 chicken thighs completely dry with paper towels. Season both sides generously with 2 tsp kosher salt and 1 tsp black pepper.
  2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if needed, add the chicken thighs skin-side down and sear until the skin is deeply golden and releases easily from the pot, about 6 minutes. Flip and sear the other side for 3 minutes. Transfer chicken to a plate and set aside.
  3. While the chicken rests, thinly slice 2 large yellow onions.
  4. Pour off all but about 1 tablespoon of fat from the pot. Add the remaining 1 tbsp olive oil and reduce heat to medium. Add the 2 large yellow onions, thinly sliced and cook, stirring occasionally, until deeply caramelized and sweet, about 15 minutes. Don't rush this, the onions build the foundation.
  5. While the onions caramelize, mince 6 cloves garlic and rinse 2 cups basmati rice in a fine-mesh strainer under cold water until the water runs clear. Drain well.
  6. Add the 6 cloves garlic, minced to the caramelized onions and cook until fragrant, about 1 minute.
  7. Stir in 2 tsp ground turmeric, 1 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp ground coriander. Toast the spices, stirring constantly, until they smell warm and rich, about 30 seconds.
  8. Add the 2 cups basmati rice, rinsed and stir to coat every grain with the spiced onion mixture, about 1 minute.
  9. Pour in 3 cups chicken stock and tuck in 2 bay leaves. Stir gently to combine, then bring to a boil over high heat.
  10. Once boiling, nestle the 8 seared chicken thighs skin-side up on top of the rice, along with any juices from the plate. The chicken should sit mostly above the liquid. Reduce heat to low, cover tightly with the lid, and simmer until the rice is tender and has absorbed all the liquid, and the chicken registers 175°F (79°C) at the thickest part, about 35 minutes. Don't peek, the steam does the work.
  11. While the chicken and rice cook, toast 1/3 cup slivered almonds in a small dry skillet over medium heat, shaking often, until golden and fragrant, about 4 minutes. Set aside.
  12. Chop 1/4 cup fresh parsley.
  13. Remove the pot from heat and let it rest, still covered, for 5 minutes. This lets the rice finish steaming and the flavors settle.
  14. Uncover, discard the bay leaves, and fluff the rice gently with a fork around the chicken. Scatter the 1/3 cup toasted slivered almonds and 1/4 cup chopped fresh parsley over the top.