Directions
- 1Marinate chicken thighs in spices, garlic, ginger and lemon juice.
- 2Sear the chicken until about 70% cooked.
- 3In the same pan, cook the onions until translucent.
- 4Add garlic and ginger paste and the same spices used for the chicken to the onions.
- 5Add rice and stir until the rice is slightly toasted.
- 6Pour in the coconut milk and let simmer.
- 7Nestle the chicken in the creamy rice mixture and finish cooking.
- 8While the rice simmers, prepare the green chutney: dice cucumbers, combine with cilantro, mint, lemon juice, ginger, olive oil, salt and pepper, and blend using an immersion blender.
- 9Serve the chicken and rice with the green chutney.
Ingredients
- 4 chicken thighs
- 1 spoon cinnamon
- 1 spoon turmeric
- 1 spoon paprika
- 1 spoon cumin
- 1 spoon coriander
- 1 spoon salt
- 2 spoons garlic
- 2 spoons ginger
- 1 lemon lemon juice
- 2 spoons oil
- 1 cup red onions
- 2 spoons tomato paste
- 2 cups basmati rice
- 1 cup coconut milk
- 2 cucumbers
- 1 cup cilantro
- 1 cup mint
- 1 lemon lemon juice
- 1 spoon ginger
- 1 cup olive oil
- 1 pinch salt
- 1 pinch pepper
Equipment
large bowlgraterlemon juicerlarge frying pantongsspatulameasuring cupimmersion blender
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