Chicken and Rice with Broccoli

Ingredients

• 2 1/2 pounds bone-in, skin-on chicken legs or other chicken parts
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 small heads broccoli, cut into florets
• 3 medium cloves garlic, minced or grated with a microplane
• 1 teaspoon ground cumin
• 1 teaspoon turmeric or pinch of saffron threads
• 1/4 teaspoon cayenne pepper
• 3 cups homemade homemade or store-bought low sodium chicken broth
• 1 1/2 cups basmati or long-grain white rice
• 3/4 cup frozen peas
• 2 tablespoon chopped fresh parsley leaves
• Lemon or lime wedges, for serving

Directions

1. Sprinkle the chicken all over with salt and pepper. Warm the oil in a 12-inch skillet over medium-high heat until you see a faint wisp of smoke. Set the chicken in the pan skin-side down, then leave it alone until the skin is deeply browned, 6 to 7 minutes. Turn the pieces over and brown the second side, about 5 minutes longer. Move the chicken to a plate and set it aside.
2. Turn the heat down to medium. Add the onions, broccoli and a pinch of salt, and cook, stirring, until they begin to soften, 2 to 3 minutes. Stir in the garlic, cumin, turmeric and cayenne, and cook just until the spices smell fragrant, about 30 seconds longer.
3. Pour the chicken stock into the skillet, then stir in the rice. Nestle the chicken pieces carefully over the top. Bring the liquid to a boil, then reduce the heat so it settles into a gentle simmer. Cover the skillet and cook until the chicken is cooked through and the rice is done, 15-20 minutes. Stir in the frozen peas during the last 3 to 4 minutes of cooking.
4. Take the skillet off the heat. Scatter the chopped fresh parsley over the top, and serve with lemon or lime wedges.