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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fresh ginger and pungent curry ass big flavor to this one-pot meal Ingredients:
1 cup basmati rice |
1 1/2 tsp canola oil |
12 oz chicken thighs (3 4oz thighs), skinless/trimmed |
1 cup onion, finely chopped |
1 tbsp fresh ginger, minced |
3 cloves garlic, minced |
1 tbsp madras curry powder |
1/2 tbsp coriander, ground |
1/4 tsp cayenne pepper |
1 cups chicken broth, reduced-sodium |
3/4 cup chickpeas, canned/rinsed |
3/4 cup tomatoes, diced/canned/drained |
1 cup frozen peas, thawed |
1 tsp cilantro, fresh/chopped |
Directions:
1. Preheat oven to 400*.
2. Soak rice in cold water for 20minutes then drain.
3. Meanwhile, heat 1/2 tsp oil in a Dutch oven over medium-high heat.
4. Add Chicken and cook until browned on all sides 6-8 minutes. Transfer chicken to plate.
5. Reduce the heat to low, add the remaining oil and heat until hot.
6. Add onions and cook, stirring, until light golden 10-15 minutes.
7. Stir in garlic, ginger, curry powder, coriander, and red pepper; cook, stirring constantly until fragrant - about 2 minutes.
8. Increase heat to medium-high; stir in broth, chickpeas, tomatoes, and soaked/drained rice and bring to a simmer.
9. Nestle the browned chicken pieces in the rice.
10. Cover and bake for 20-25 minutes until rice is tender and most of liquid is absorbed.
11. Remove the chicken pieces and stir peas into rice.
12. Season with salt and pepper to taste.
13. Set chicken back on rice and sprinkle with cilantro.
14. Garnish with lime wedge if desired.
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