Chicken Thighs with Turmeric Bone Broth Brown Rice

Serves 4

Prep time 10 minutes

Marinating time 2 hours

Cooking time 30 minutes

Chicken

Ingredients:

• 4 chicken thighs, boneless
• 1 cup of Forager’s Project greek style yogurt 
• 1 teaspoon of cayenne pepper
• The zest of 1 lemon 
• 2 tablespoons of olive oil 
• Salt and pepper to taste

Instructions:

1. Place all ingredients in a ziplock and marinate at least 2 hours *if you have extra marinade, keep it to the side to use as a great dipping sauce 
2. Preheat oven to 400 degrees F 
3. Place thighs on a parchment paper lined baking sheet, skin side up, and bake for 30 minutes or until cooked through 
4. Serve with rice 

Rice

Ingredients:

• 1 cup of brown rice
• 2 cups of organic bone broth 
• 2 tablespoons of turmeric 
• 1 garlic clove, crushed 
• 2 tablespoons of olive oil 
• Salt and pepper to taste

Instructions:

1. In a pot, add olive oil and garlic clove
2. Turn on heat, low and let garlic flavor the olive oil 
3. Add rice and stir to toast evenly 
4. Let toast 1 minute 
5. Salt and pepper to taste
6. Add turmeric and bone broth 
7. Stir and cover 
8. Let cook until all liquid is absorbed and rice is cooked through
9. If rice needs more time to cook, add a bit more broth, stir and top until cooked through

Recipe developed for SWW® by Karly Siciliano