Turmeric Roast Chicken With Cardamom-Coconut Jasmine Rice

The flavors of this dish are heavily influenced by the flavors of Southeast Asia, specifically Thailand. On my first trip there last fall, I came across many stalls in Krabi serving grilled chicken thighs and drumsticks on skewers, bone and all. These were generously seasoned and surprisingly not spicy. A side of perfumy, coconut rice was my go-to at all times. This spatchcocked chicken cooked in the oven with high heat captures some of those grilled flavor notes as the skin begins to char and blister. The cardamom-coconut jasmine rice pairs beautifully, lending a subtle sweetness to balance the chicken’s deep savoriness.

• Kosher salt, for brining and seasoning
• 4 to 5 pounds chicken, spatchcocked
• 1 nub fresh turmeric, grated (or 2 teaspoons ground turmeric)
• 5 cloves garlic, grated
• 1 tablespoon fish sauce
• 1/2 teaspoon ground white pepper
• 2 teaspoons chicken powder or bouillon
• 1 tablespoon fresh lime juice
• 1 tablespoon granulated sugar
• 1 stick (4 ounces) cold, salted butter, halved, then cut in half vertically into four planks

• 2 teaspoons extra-virgin coconut oil
• 1/2 teaspoon ground cardamom
• 1 bay leaf
• 2 cups jasmine rice
• 2 teaspoons Diamond Crystal kosher salt
• 2 tablespoons granulated sugar
• 2 cups coconut water
• 2 cups full-fat coconut milk