Directions
- 1Marinate chicken thighs with cinnamon, cumin, turmeric, paprika, salt, grated garlic, ginger, and lemon juice.
- 2Sear the chicken thighs in a pan until about 70% cooked.
- 3In the same pan, sauté chopped red onions until softened. Then, add the garlic, ginger, tomato paste, and the same spices as before.
- 4Add the rice to the pan and stir to coat it with the spice mixture.
- 5Pour in coconut milk and stir everything together.
- 6Nestle the seared chicken thighs into the rice mixture and let it finish cooking together.
- 7Prepare the green chutney by combining chopped cucumbers, cilantro, mint, ginger, olive oil, and salt in a measuring cup. Blend with an immersion blender until smooth.
- 8Fluff the cooked rice and serve it with the chicken thighs and green chutney.
Ingredients
- 4 chicken thighs
- 1 spoon cinnamon
- 1 spoon cumin
- 1 spoon turmeric
- 1 spoon paprika
- 1 spoon salt
- 1 grated garlic
- 1 spoon ginger
- 1 lemon lemon juice
- 1 spoon oil
- 1 cup red onions
- 1 spoon tomato paste
- 2 cups rice
- 1 cup coconut milk
- 2 cucumbers
- 1 cup cilantro
- 1 cup mint
- 1 spoon ginger
- 1 spoon olive oil
Equipment
large bowlspoongraterlemon juicerlarge frying pantongsspatulameasuring cupimmersion blenderknife
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