One Pot Chicken & Turmeric Rice

Ingredients:

• 2 teaspoon Olive oil
• Boneless chicken pieces
• Salt & Pepper
• 1/2 teaspoon garlic powder
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoon zorganic Turmeric Powder
• 1 ¼ Cup rice
• fresh cilantro for garnish
• 55g (1/4 cup) caster sugar
• 3 tsp dried yeast
• Pinch of salt
• 250ml (1 cup) milk, warmed
• 100G melted butter
• 3 Egg yolks
• Oil , to deep fry
• 215g (1 cup ) Sugar , Extra for coating
• 2 TSP Zorganic Ground Cinnamon Powder for coasting

Method:

1. Preheat your oven to 375 degrees Fahrenheit.
2. Heat a large thick pan over medium high heat and add the olive oil.
3. Season the chicken thighs with salt, pepper and garlic powder on both sides.
4. Add the chicken to the skillet and brown on both sides until golden. Don’t worry about cooking the chicken through at this stage – just focus on getting that crispy brown crust on the outside.
5. Remove the chicken to a plate once its brown and set aside
6. Add the onion and garlic to the pan same pan, and turn the heat to medium.
7. Saute the onions and garlic until the onions begin to soften. Add the turmeric and rice and stir everything together well, letting the rice toast just a little bit
8. Add the chicken pieces into the liquidly rice mixture in the pan, making sure the tops of the chicken pieces are sticking out of the liquid just a little bit.
9. Place the skillet in the oven for 20-25 minutes or until the chicken pieces are cooked through to an internal temperature of 165 Fahrenheit (75 Celsius) and the rice is cooked.
10. Serve with freshly chopped coriander, enjoy