Goodfood Travels: Thailand's Turmeric Chicken
with Roasted Broccoli & Jasmine Rice
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Thailand, where this chicken dish gleams like gold. It’s perfumed with turmeric and lemongrass, and uplifted with lime juice (plus a wee drop of fish sauce).
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Head of broccoli
- 14g Cilantro
- 1 Lime
- 2 Garlic cloves
- 30ml Oyster sauce
- 160g Jasmine rice
- 15g Minced lemongrass
- 10g Brown sugar
- 5ml Fish sauce
- 2g Ground turmeric
Contains: Anchovies • Oysters • Sulphites • Wheat
You will need:
Food processor (or blender)
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
19 g
Saturated Fat
4 g
Sodium
1290 mg
Total Carb
92 g
Sugars
12 g
Protein
45 g
Fibre
6 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, preheat the oven to 400°F.
- Cut the broccoli head into bite-size florets.
- Pick the cilantro leaves off the stems; finely chop the leaves, keeping the stems separate.
- Juice the lime.
- Mince the garlic.
- In a small bowl, make the sauce by combining 1 tbsp oil, ¼ cup water (double both for 4 portions), the cilantro stems, oyster sauce, fish sauce, lime juice, lemongrass, turmeric, garlic and brown sugar (or blend in a food processor or blender until smooth).
Cook & coat the chicken
- Pat the chicken dry; make small slits and season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until beginning to brown.
- Add the sauce and cook, spooning the sauce over the chicken* occasionally, 2 to 3 min., until cooked through.
Roast the broccoli
- Meanwhile, on a lined sheet pan, toss the broccoli with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Plate your dish
- Divide the rice between your plates.
- Top with the broccoli, chicken and sauce.
- Garnish with the cilantro leaves. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
