TURMERIC CHICKEN WITH HERBED RICE
Steps:
- 1. Preheat oven to 375 with a rack about 8 inches from heat source. Heat oil in a deep, large, broiler safe skillet over medium-high. Sprinkle chicken skin evenly with pepper, turmeric and 1/4 teaspoon of salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is crisp and golden brown, about 10 minutes.
- 2. Meanwhile, working with 1 lemon at a time, cut top & bottom off fruit, exposing segments. Put fruit cut side down on work surface, then cut away peel and white pith, completely exposing segments. Chop flesh, discarding seeds.
- 3. Transfer chicken from skillet to a plate; reserve 2 Tbs. drippings in skillet. Reduce heat under skillet to low. Add shallots and cook, stirring often, for about 2 minutes. Stir in 1 1/2 cups water, rice, herbs, cumin, chopped lemons, and remaining tsp. salt. Nestle chicken, skin side up, in rice mixture. Bring to a simmer over medium-high. Cover skillet, and transfer to preheated oven. Bake until rice is tender, about 20 minutes.
- 4. Remove skillet from the oven. Increase oven temperature to broil. Uncover skillet, scatter asparagus around chicken, burying some asparagus in the rice. Broil until chicken skin is crisp again and asparagus is cooked, about 5-7 minutes. Garnish with additional herbs.
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