MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Turmeric Chicken & Crispy Rice
Categories: Poultry, Citrus, Vegetables, Herbs, Rice
Yield: 4 servings

1/4 c Fresh lemon juice; more for
- serving
6 cl Garlic; fine grated or
- minced
2 tb Fresh ginger (from a 2"
- piece); fine grated or
- minced
3 ts Kosher salt; more as needed
2 ts Ground turmeric
2 ts Ground coriander
1 ts Fresh ground black pepper
2 lb Bone-in, skin-on chicken
- thighs & drumsticks
5 c Cooked short-grain rice
- (such as sushi rice, see
- NOTE)
1 bn Scallions; thin sliced,
- white & green parts
- separated
5 tb Extra-virgin olive oil; as
- needed
1/2 c Chopped fresh cilantro;
- leaves & tender stems

Place sheet pan on middle rack in oven and heat oven to
450ºF/232ºC.

While the oven is heating, marinate the chicken. In a
large bowl, combine lemon juice, garlic, ginger, 11/2
teaspoons of the salt, turmeric, coriander and pepper,
and mix well. Transfer 1 tablespoon of the
turmeric-ginger mixture to a small bowl and set aside
for serving. To the large bowl, add chicken and toss
until the pieces are well coated; let sit at room
temperature for 20 minutes.

While the chicken is marinating, toss the cooked rice
with the remaining 1 1/2 teaspoons salt, scallion whites
and 3 tablespoons of extra-virgin olive oil (the best
way to do this is with clean hands). Add a little more
oil if needed to fully coat the rice so that it crisps
up in the oven.

Add the remaining 2 tablespoons oil to the chicken
pieces, tossing well to coat.

Use a large spoon to carefully spread the rice out on
the hot sheet pan, then make divots in the rice for the
chicken, making sure the sheet pan is exposed. Place
chicken, skin side up, in the divots touching the pan.
Drizzle the rice and chicken with a little more
extra-virgin olive oil.

Roast until the chicken is deeply browned on top, cooked
through and the rice is crisp at the edges, 40 to 50
minutes.

Stir a little more lemon juice and olive oil into the
reserved turmeric-ginger mixture to thin it out. Use a
spoon to dab or drizzle it onto the rice (not the
chicken). Stir up the rice on the baking sheet, so the
crisp parts get mixed into the soft part of the rice,
and the turmeric mixture gets distributed. (Taste rice
and add a little more oil, lemon juice and salt if
necessary; rice can take a lot of seasoning.) Top
everything with scallion greens and chopped fresh
cilantro, and serve.

NOTE: If you want to substitute long-grain rice, watch
it carefully; it browns (and can dry out) more quickly
than plumper grains of short-grain rice.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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