Rice, Grains & Curries · Middle Eastern
Turmeric Chicken with Garlicky Spinach, Basmati and Paprika Yogurt
A golden, turmeric-braised chicken drumstick and silky garlic spinach sit on a pillow of long-grain basmati. A thick line of cool yogurt dusted with paprika ties the whole plate together with creamy tang.
Test kitchen note: Squeeze the cooked spinach lightly before plating so its liquid does not seep into the rice and turn it soggy.
Method 6 steps
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Rub the drumsticks with turmeric and salt and brown them in 2 tablespoons oil over medium-high heat for about 6 minutes.
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Add the onion and stock, cover and simmer for 30 minutes, turning once, until the chicken is tender.
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Cook the rice in 2 1/4 cups salted water, covered, over low heat for 13 minutes, then rest for 5 minutes.
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In a separate pan, warm the remaining oil with the garlic and carrot strips for 2 minutes, then add the spinach in handfuls and cook until wilted. Season with salt.
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Stir a pinch of salt into the yogurt.
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Spread rice on each plate, add a mound of spinach and a drumstick, then spoon a line of yogurt across the rice and dust with paprika.
That is the whole pie. Enjoy every slice.
Pairs well with
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