Turmeric Chicken with Black Pepper Rice
Golden turmeric chicken pairs with fragrant black pepper rice for a wholesome, lightly spiced Mediterranean-inspired dish. The turmeric brings earthy warmth, the black pepper adds a subtle kick, and a squeeze of lemon brightens it all up.
⏱ Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Turmeric Chicken:
500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp olive oil
1 tsp ground turmeric
½ tsp ground cumin
½ tsp garlic powder
½ tsp paprika (optional, for color — skip if you want no spice)
Salt & black pepper, to taste
1 tbsp lemon juice
For the Black Pepper Rice:
1 cup long-grain rice (basmati or jasmine)
2 cups low-sodium chicken broth (or water)
1 tbsp olive oil
1 tsp freshly ground black pepper (adjust to taste)
½ tsp salt
Optional Garnishes:
Fresh parsley or cilantro, chopped
Lemon wedges
Instructions
Step 1: Marinate the Chicken
1. In a bowl, combine chicken with olive oil, turmeric, cumin, garlic powder, paprika (if using), salt, pepper, and lemon juice.
2. Let marinate for at least 10 minutes (or up to 2 hours in the fridge).
Step 2: Cook the Rice
1. In a medium pot, heat olive oil or butter over medium heat.
2. Add rice and lightly toast for 1–2 minutes.
3. Add chicken broth, black pepper, and salt. Stir once.
4. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes or until rice is tender and liquid is absorbed.
5. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Step 3: Cook the Chicken
1. Heat a skillet over medium-high heat.
2. Add marinated chicken and cook for 4–5 minutes per side until golden and fully cooked (internal temp: 74°C / 165°F).
Step 4: Assemble & Serve
Serve turmeric chicken over the black pepper rice.
Garnish with fresh parsley and a wedge of lemon for brightness.
Notes & Tips
For extra flavor, add a Cinnamon stick or bay leaf to the rice while cooking.
Vegetable addition: Toss in peas, corn, or sautéed bell peppers to the rice for a colorful upgrade.
Chicken thighs stay juicier than breasts, but both work well.
❓ Frequently asked questions FAQ
Q: Can I make this with brown rice?
A: Yes, but increase cooking time to ~40 minutes and add ½ cup more broth.
Q: Can I make it dairy-free?
A: Yes — just use olive oil instead of butter in the rice.
Nutritional Information
Calories: ~380 kcal
Protein: 28g
Carbs: 38g
Fat: 13g
Fiber: 2g
Sodium: ~420mg