Spiced Chicken with Basmati Rice

In a small bowl, stir together the turmeric, cumin, coriander, cardamom, cloves, 1¼ teaspoons salt and 1½ teaspoons pepper. Measure 1 tablespoon into another small bowl and set aside; season the chicken on all sides with the remaining spice mixture, rubbing it into the meat.

In a 12-inch skillet over medium-high, heat the oil until it’s shimmering. Add the chicken, skin-side down, and cook until well browned, 3 to 5 minutes.

Transfer the chicken, skin side up, to a large plate.

Pour off and discard all but 2 tablespoons of the fat, then return the pan to medium-high and add the onion. Cook, stirring often, until the onion is lightly browned, 2 to 4 minutes.

Add the rice, bay leaves and reserved spice mix, then stir to combine. Add 2 cups water and the dried limes (if using) and bring to a boil, scraping up any browned bits.

Nestle the chicken skin side up in the rice mixture and add any accumulated juices. Cover, reduce to medium-low and cook without stirring until the rice has absorbed the liquid, the thickest part of the breast (if used) reaches about 160°F and the thickest part of the thigh (if used) reaches 175°F, about 30 minutes.

Remove the pan from the heat and let stand, covered, for 10 minutes.

Transfer the chicken to a plate. Remove and discard the bay and limes (if used).

Using a fork, fluff the rice, then taste and season with salt and pepper. If desired, transfer the rice to a serving platter.

Place the chicken on the rice and sprinkle with the scallions.