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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

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