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 piece (2");
          - 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 Chicken thighs & drumsticks;
          - bone-in, skin-on
     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  Fresh cilantro; chopped

 Place sheet pan on middle rack in oven and heat oven to 450 F/232 C.

 While the oven is heating, marinate the chicken. In a large bowl,
 combine lemon juice, garlic, ginger, 1-1/2 ts of the salt,
 turmeric, coriander, and pepper, and mix well. Transfer 1 tb 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 ts salt, scallion whites, and 3 tb 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 tb 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.

 Recipe by Melissa Clark

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

 Uncle Dirty Dave's Archives

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