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1
Preheat oven to 375 degrees F. Measure out 1 cup of chicken stock.
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2
Add the turmeric and saffron, stirring with a fork to dissolve the turmeric.
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3
Place chicken in a casserole dish, and pour this flavored stock over the chicken.
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4
Cover and set in the oven to bake 30-35 minutes, or until chicken is nearly cooked.
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5
Turn the chicken pieces in the stock, ensuring all sides are permeated with the bright saffron color/flavor.
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6
Drain off the saffron-flavored stock ino a glass measuring cup (You will use this to cook the rice).
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7
Cover the casserole dish to keep chicken hot.
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8
To the stock, add the cayenne pepper, lemon juice, 3 tbsp fish sauce, nutmeg, and cinnamon.
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9
Stir well.
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10
Add more chicken stock until you have a total of 3 1/2 cups.
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11
Pour this over the chicken in the casserole dish.
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12
Add the rice and vegetables, stirring everything together.
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13
Cover and set in the oven to bake until rice is cooked (45 minute to 1 hour).
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14
Taste-test the rice (it should taste flavorful, spicy, and slightly tangy from the lemon juice).
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15
Add more fish sauce if not salty or flavorful enough.
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16
To serve, portion out generous amounts of rice, chicken, and vegetables onto serving plates or bowls.
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17
Finish each serving with a sprinkling of fresh coriander/basil and spring onion, plus wedges of fresh lemon or lime, if desired.
