Ingredients
Directions 7 steps | 40 Minutes
Make the seasoning. In a bowl, combine the paprika, cumin, salt and chili powder. Mix until well combined.
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Prepare the chicken and yellow rice. Rub the prepared seasoning onto the chicken thighs.
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In a large nonstick skillet, heat the olive oil. Add the chicken thighs and sear for approximately 5 minutes on each side.
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Remove the chicken from the skillet. Add the basmati, lemon juice, ground turmeric and chicken stock.
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Return the chicken to the skillet. Bring to boil, reduce the heat to low and cover with a lid. Cook until the liquid is absorbed and the rice is cooked through, about 20 minutes.
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Turn off the heat and let rest for 5 minutes before serving.
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Garnish with fresh parsley and enjoy!
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