Chicken breast, $1.19 lb., broccoli $2 at Giant Mart

CHICKEN AND RICE WITH BROCCOLIserves 4Ingredients2 ½ pounds bone-in, skin-on chicken breastKosher salt and freshly ground black pepper2 tablespoons olive oil1 large onion, chopped (1 ½ cups)2 small heads broccoli, cut into florets (about 2 cups)1 tablespoon garlic, minced 1 teaspoon ground cumin1 teaspoon turmeric or pinch of saffron threads1/4 teaspoon cayenne pepper (plus more to taste if desired)3 cups low sodium chicken broth1 ½ cups basmati or long-grain white rice3/4 cup frozen peas2 tablespoon chopped fresh parsley leavesLemon or lime wedges, for servingProcedures1Season chicken on all sides with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add chicken skin-side down and cook without moving until well browned, 6 to 7 minutes. Flip and brown second side, about 5 minutes longer. Transfer chicken to a plate and set aside.2Reduce heat to medium, and add the onions, broccoli and a pinch of salt, stirring until softened, 2 to 3 minutes. Add the garlic, cumin, turmeric, and cayenne and cook for until fragrant, about 30 seconds longer. Add the chicken stock to the pan and then add the rice and lay the chicken carefully on top.3Bring the liquid to a boil and then lower the heat to maintain a gentle simmer. Cover and cook until the rice and chicken are finished cooking, 15-20 minutes. Add the frozen peas during the last 3 to 4 minutes of cooking.4Remove from heat. Sprinkle with fresh chopped parsley and serve with lemon or lime wedges