Lemon & Thyme Chicken with Purple Rice
This dish, simply put, is quite the conversation starter. The cabbage dyes the rice this fantastic purple color which is sure to pique the curiosity of kids & adults alike.
2 T coconut oil
1/2 lemon, juiced
1/2 lemon sliced thinly
1 t kosher salt
1 t black pepper
1 T dried thyme
5-6 boneless, skinless chicken thighs
1/2 C onion, diced
6 cloves garlic, minced
1 C basmati rice (or any other long grain white rice)
2 C vegetable stock
3 C red cabbage, sliced thin
Note: To make this dish vegetarian, simple swap out the chicken for tempeh. It's nutty flavor holds up very well in this dish!
5 mins prep + 25 mins cook
Heat a large skillet on the stove over medium heat
In a ziplock bag, combine the olive oil, lemon juice, salt, pepper and thyme.
Shake the chicken thighs to coat them completely.
Brown the chicken thighs on both sides then remove to a plate.
Saute onion & garlic 2 minutes until fragrant.
Add the rice & vegetable stock and stir to combine.
Add cabbage on top in one even layer then add the chicken back on top.
Spread the lemon slices on top of everything.
Bring the liquid to a boil over medium heat, then reduce the heat to a simmer and cover the skillet.
Cook at a simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.