Instructions

• In a small bowl, mix 2 tsp paprika, 1 tsp cumin powder, 1 tsp salt, and 1/2 tsp chili powder. Rub the spice mixture evenly over 4 bone-in chicken thighs.
• Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken thighs, skin-side down, and sear 4–5 minutes until browned. Flip and sear the other side 4–5 minutes. Remove the chicken to a plate.
• Reduce heat to medium. Add 1 cup white Basmati rice, 1/2 tbsp turmeric powder, 1 tbsp lemon juice, and 2 1/2 cups chicken stock to the skillet. Stir once to distribute the rice and turmeric and to loosen any browned bits from the pan, then bring the liquid to a boil.
• Return the chicken thighs to the skillet, placing them skin-side up and nestling them into the rice. Reduce heat to low, cover tightly, and simmer until the liquid is absorbed and the rice is cooked through, about 20 minutes.
• Turn off the heat and let the skillet rest, covered, for 5 minutes. Garnish with fresh parsley or sliced scallion and serve.