CHICKEN AND RICE WITH TUMERIC

Step 1

Into a large mixing bowl, place chicken and fully coat with turmeric, all spice, cardamom, paprika, and salt. Once chicken is fully coated in spices, add juice of 1 lemon and oil. Give the chicken a massage.

Step 2

Preheat a large skillet on medium high heat, then add chicken. Cook about 10 minutes on each side. The finished cooking temperature of the chicken thighs should read 165 degrees. Remove chicken, let rest while you prep the rest of the dish. Then cube into small bite-sized pieces before plating.

Step 3

Lower heat, then into the same pan chicken was cooked, add butter, onion, bell pepper, chili pepper of your choice and garlic. Cook for 1-2 minutes. Rinse rice and add to pan. Next, add more allspice, cardamom, turmeric, paprika. Then, add chicken broth amount according to package (replacing water as directed). Bring to a boil, then cover the pan. Lower heat and allow to simmer for 10 minutes.

Step 4

Toss diced cucumber and tomatoes with a bit of oil, lemon juice, and salt to taste. Set aside. To serve, spoon rice onto plate, place cubed chicken on top of rice. Then the tomato and cucumber mixture.

Step 5

To make the sauce, remove mayonnaise and garlic (still in the oil) from the refrigerator. Into the mayonnaise add all of the garlic cloves, 3 Tbsp of the thyme-infused oil and the juice from 1 lemon. Blend with the immersion blender until completely smooth. Transfer mixture to a large mixing bowl, add zest from 1 lemon, parmesan cheese, chili flakes, and ground pepper corns. Mix well.

Step 6

Drop hot chicken wings into the sauce and lastly, add a little bit more parmesan cheese right on top and enjoy hot!