Sort ingredients
tammywammy
QR Code
Listen
Pdf
Preheat oven to 250°F.
Heat the olive oil in a large oven-safe pan over medium/high heat. Pat the chicken dry and add to the pan to sear. Turn the chicken occasionally to brown on all sides.
Remove the chicken from the pan and set on a plate.
Chop the onion, carrots, and celery. Add them to the same pan and cook over medium heat until the onions are translucent, about 3-5 minutes. Season with salt and pepper.
Stir in the cumin, turmeric, and garlic powder, and let cook for about a minute to release the aromatics.
Add the grated garlic and ginger and mix well.
Stir in the rice and let it cook in fragrant deliciousness for 1-2 minutes.
Add the broth, coconut milk or cream, and lemon juice.
Return the chicken to the pan skin side up, making sure it’s submerged in liquid as far as it can go.
Cover the pan with a tight-fitting lid and bake for 2-4 hours. (You can let it sit covered for up to 2 hours before serving, it’ll just continue to cook and add to the incredible flavor.)
Top with chopped cilantro and juice the lemon wedges over it right before serving.