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Golden turmeric chicken and spiced basmati rice topped with yogurt and fresh herbs in a bowl.

Turmeric Chicken and Spiced Rice Recipe

This vibrant, one-pot Mediterranean meal features tender chicken thighs and fluffy basmati rice infused with anti-inflammatory turmeric, cumin, and smoked paprika. A healthy, 40-minute dinner that's perfect for busy weeknights and meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Middle Eastern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Boneless Skinless Chicken Thighs cut into bite-sized pieces
  • 1.5 cups Basmati Rice rinsed
  • 2.25 cups Chicken Bone Broth
  • 1 Large Yellow Onion diced
  • 3 Cloves Garlic minced
  • 1 tbsp Fresh Ginger grated
  • 1.5 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cups Fresh Baby Spinach
  • Salt & Black Pepper to taste
Garnish:
  • Fresh Parsley Lemon Wedges, Greek Yogurt

Equipment

  • 1 The Cooking Vessel: Large Dutch Oven or Deep Braiser
  • 1 Fine-Mesh Sieve (Strainer)
  • 1 Microplane or Fine Grater
  • 1 Wooden Spoon & Silicone Spatula
  • 1 Kitchen Fork (The "Fluffer")
  • 1 Chef’s Knife & Honing Rod

Method
 

  1. Sauté: Heat oil in a large pot. Sauté onion for 5 mins. Add garlic, ginger, and spices; cook for 1 min.
  2. Sear: Add chicken and cook until browned on all sides.
  3. Simmer: Stir in rice and broth. Bring to a boil, then cover and simmer on low for 15–18 minutes.
  4. Rest: Turn off heat. Fold in spinach. Cover and let sit for 5 minutes.
  5. Serve: Fluff with a fork, add lemon juice, and serve with a dollop of yogurt.

Notes

For the fluffiest rice, ensure you rinse the basmati under cold water until the water runs clear. If using chicken breasts instead of thighs, reduce searing time by 2 minutes to prevent drying.