Turmeric Chicken and Rice Pilaf

1.Preheat the oven to 375°F (190°C).

2.In a large oven-safe skillet, heat olive oil over medium-high heat.

3.Season the chicken thighs with salt and black pepper.

4.Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.

5.In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent.

6.Add the minced garlic, ground turmeric, cumin, coriander, and cinnamon to the skillet. Stir and cook for 1 minute until fragrant.

7.Stir in the basmati rice, ensuring it is well coated with the spices.

8.Pour in the chicken broth and bring to a simmer.

9.Add the diced carrot, raisins, and frozen peas to the skillet. Stir to combine.

10.Nestle the seared chicken thighs on top of the rice mixture, skin-side up.

11.Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.

12.Bake for 25-30 minutes until the rice is tender and the chicken is cooked through.

13.Remove the skillet from the oven and let it rest, covered, for 5 minutes.

14.Garnish with chopped fresh cilantro and serve with lemon wedges.