Crispy Turmeric Chicken & Lemon Brown Rice

Season chicken thighs with salt, pepper, and half the turmeric

Hot pan with olive oil (FAT), place chicken skin down and press flat. Cook untouched until skin is deep gold and crispy

Flip, cook other side 3 minutes. Rest 5 minutes then debone and slice

Same pan with rendered chicken fat. Mustard seeds until they pop, garlic 30 seconds, remaining turmeric (HEAT)

Rice in, toss through the fat. Half the soy sauce (SALT), most of the lemon juice (ACID), chili flakes. Stir for a minute

Kill the heat, sesame oil through the rice

Pile rice, sliced chicken on top skin up. Spring onion, sesame seeds, last squeeze of lemon over the chicken, tiny drizzle of soy on the meat