Golden Turmeric Chicken & Wild Rice Bowl
Turmeric-ginger chicken over wild rice with garlicky kale and a lemon-tahini drizzle.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Turmeric gives the chicken its gold color and a mild, earthy bitterness that fresh ginger and a squeeze of lemon balance out. Wild rice takes a while to cook, but it can simmer on its own while you do everything else. This is the stovetop dinner version; our Golden Turmeric Chicken & Wild Rice Meal Prep Bowl is the sheet-pan meal prep version.
Why this recipe works
Black pepper is paired with turmeric because the two are traditionally used together in Indian cooking, and the pepper adds a little bite. Lemon-tahini sauce adds richness and acid to the earthy rice.
Ingredient notes
Wild rice is technically a grass seed and needs more water and time than rice. Turmeric stains cutting boards and fabric; wash them right away.
Common mistakes
- Under-cooking wild rice, which leaves it hard; look for split grains.
- Using too much turmeric, which turns bitter.
What to serve with it
Toasted pumpkin seeds or a few lemon wedges.
Meal prep
see our Golden Turmeric Chicken & Wild Rice Meal Prep Bowl for a version designed for 4 days of meal prep.
More bowls like this
Cooking tips
Start the wild rice first; everything else fits into its cooking time. If the tahini sauce seizes up, keep whisking and add water a teaspoon at a time.
Swaps and variations
Use a wild rice blend for a shorter cooking time. Use curly kale or spinach instead of lacinato.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C); stir the tahini sauce before using.
Recipe
Golden Turmeric Chicken & Wild Rice Bowl
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Ingredients
- For the rice
- For the chicken
- For the kale and sauce
You’ll need: medium saucepan; large skillet with lid; small bowl; instant-read thermometer
Method
-
Bring the wild rice and water to a boil, then simmer uncovered 45 to 50 minutes, until many grains have split open and are tender but chewy. Drain any remaining water.
-
Mix the turmeric, ginger, black pepper and 1/2 teaspoon salt with a teaspoon of water and rub over the chicken.
-
Heat the olive oil in a large skillet over medium-high heat and cook the chicken 6 to 7 minutes per side, until golden and 165°F (74°C). Rest 5 minutes and slice.
-
Lower the heat to medium. Add the garlic to the pan for 30 seconds, then the kale, 2 tablespoons water and the remaining salt. Cover and steam 3 minutes, until tender.
-
Whisk the tahini, lemon juice and warm water until smooth and pourable.
-
Divide the wild rice among 4 bowls, add the kale and chicken and drizzle with the lemon-tahini sauce.
Questions
Does turmeric taste strong?
In this amount it's mild and earthy; most of what you notice is color.
Can I cook wild rice ahead?
Yes. It keeps 5 days in the fridge and freezes well.
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