Chicken Turmeric Rice

• Meat

  • 4 Chicken drumsticks, skinless

• Produce

  • 1 Carrot, large
  • 1/2 cup Chickpeas, canned
  • 1 Garlic clove with, skin

• Pasta & Grains

  • 1 cup Grain white rice, medium

• Baking & Spices

  • 1 Sea salt
  • 1 tbsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on mygutfeeling.eu

Description

Ingredients

• 3 tbsp olive oil
• 1 garlic clove with skin, crushed
• 4 chicken drumsticks, skinless
• 1 tbsp turmeric
• 1 cup/220 gr medium-grain white rice
• 1 large carrot, finely chopped
• ½ cup canned chickpeas
• sea salt

Directions

• Heat the olive oil with the garlic clove in a large non-stick frying pan over medium–high heat. Remove the garlic clove.
• Toss in the chicken and turmeric and cook for 2–3 minutes, or until golden brown, turning often to ensure even color.
• Cover the chicken with water and let it cook over medium heat for approx. 20 minutes, stirring occasionally.
• Add the rice, carrot, chickpeas and cover again with water. Bring to the boil, salt to taste, then reduce the heat to low. Cover and simmer for another 15 minutes until all the water is absorbed and the rice is tender. Give everything a good stir and season to taste, if necessary.
• Remove from the heat and stand, covered, for a further 15 minutes.