Ginger-Turmeric Coconut Rice Bowl with Baked Chicken
Baked chicken over turmeric-flecked coconut rice with steamed green beans, a gentle bowl built without onion, garlic, or citrus.
This bowl blends the coconut rice found across coastal West Africa with a light hand on spice, so the turmeric and ginger read as warm rather than sharp. The chicken bakes separately and simply, which keeps things easy to portion and easy on the stomach.
We built it around low-FODMAP basics: coconut milk in modest amounts, plain jasmine rice, and green beans instead of anything from the onion family, so there's nothing here that typically triggers a sensitive gut. The turmeric brings color and a mellow earthiness rather than heat.
It's a filling, one-bowl dinner that still feels a little indulgent thanks to the coconut rice, but it's gentle enough for evenings when your stomach needs a break from bold, spicy cooking. Leftover rice reheats well with a splash of water to loosen it back up.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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