Subj : NYT Most Popular 2024-37
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From : Dave Drum
Date : Mon Jan 27 2025 13:55:36

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Anything is good if it's made of chocolate." -- Jo Brand
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