One-Pan Chicken and Rice with Tamarind

• 2 tablespoons

  olive oil

  2 tablespoons olive oil

• 2 cups

  basmati rice

  2 cups basmati rice, washed and drained

• 8

  chicken thigh

  8 bone-in skin-on chicken thighs

• 1 bag

  carrot

  1 bag shredded carrots

• 4

  scallion

  4 scallions, chopped

• 1 1/2 teaspoons

  salt

  1 1/2 teaspoons kosher salt

• 1/2 tablespoon

  black pepper

  1/2 tablespoon black pepper

• 1

  turmeric

  1 heaping teaspoon turmeric

• 1/2 teaspoon

  cumin

  1/2 teaspoon cumin

• 2 tablespoons

  tamarind concentrate

  2 tablespoons tamarind concentrate

• 1 tablespoon

  lemon

  1 tablespoon lemon juice

• 1 teaspoon

  sweetener

  1 teaspoon sugar or honey

• 4 cups

  water

  4 cups boiling water

Steps

1. 1

   Heat the oven to 420°F.

2. 2

   Drizzle olive oil into a large oven-safe pan and spread the rice, shredded carrots, and most of the scallions across the bottom.

3. 3

   Nestle the chicken thighs on top, skin side up.

4. 4

   Whisk together the salt, pepper, turmeric, cumin, tamarind, lemon juice, sugar or honey, and boiling water.

5. 5

   Spoon the tamarind sauce over the chicken and rice, then pour the rest of the boiling water around the pan.

6. 6

   Cover tightly with wet parchment and foil and bake for 55 minutes.

7. 7

   Uncover, broil at 450°F for 5 to 7 minutes until lightly golden, then rest for 5 minutes and garnish with scallions.