Seriously Kickin’ Chicken

Good for Baby, Good for Mama

Seriously Kickin’ Chicken


4 servings


C = cup
# = pound
T = tablespoon
t = teaspoon



  • 2 C basmati rice

  • 3 C chicken broth


  • 1 inch piece fresh turmeric root

  • 1 yellow onion

  • 2 T unsalted butter

  • ½ t kosher salt, to taste

  • freshly ground black pepper, to taste

  • 1½ # boneless skinless chicken thighs

  • kosher salt, for seasoning

  • 1½ t ground turmeric

  • 2 t white wine vinegar

  • ½ C pasteurized heavy cream

  • ¾ C chicken broth

  • 1 small handful fresh cilantro


  1. Using a strainer over the sink, rinse 2 cups of basmati rice for a few minutes to get rid of starch. In a sauce pot over high heat, bring 3 cups of chicken broth and basmati rice to a boil. Lower heat to a gentle simmer and cover with a lid, cook for 30 minutes. Remove from heat, keep the lid on for another 5 minutes to allow the rice to steam. 

  2. Meanwhile, thoroughly wash a 1-inch piece of fresh turmeric root (including the skin) under cool, running, drinkable water. Peel with a spoon and mince. Thinly slice 1 yellow onion.

  3. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter

  4. Add the minced turmeric, the sliced onion, ½ teaspoon of kosher salt and a few cranks of freshly ground black pepper. Cook, stirring occasionally, until the onions are softened, about 5 minutes. 

  5. Place 1½ pounds of boneless skinless chicken thighs on a large plate with the smooth-top side facing up. Season with kosher salt and 1½ teaspoons of ground turmeric.

  6. Push the onions to the outer edges of the pan and place the chicken, seasoned-side down, in a single layer in the middle of the pan. Season the chicken with more kosher salt. Cook, undisturbed, until the chicken just begins to brown, no longer than 3-4 minutes (any longer and the turmeric will start to burn).

  7. Using tongs, flip the chicken and cook for 2 minutes more. Pour in 2 teaspoons of white wine vinegar and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minute, pour in ½ cup of pasteurized heavy cream and ¾ cup of chicken broth; stir gently to combine.

  8. Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, about 18-22 minutes. It’s done once it registers at least 165°F on an instant-read thermometer. 

  9. Thoroughly wash a small handful of fresh cilantro under cool, running, drinkable water. Chop and set aside. 

  10. Serve chicken over basmati rice and garnish with cilantro. Eat up, Mama!

  11. Once cooled completely, store leftovers in an airtight plastic bag in the freezer. Your future self will thank you kindly.

Recipe By

Jennifer Clair
of Home Cooking New York

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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