This is such a nice way to cook chicken and rice. You’ll marinate thighs and drumsticks in a deeply spiced yogurt (I’ve gone for a North Indian inspired mix of garam masala, cumin and fennel), then cook them over browned onions and toasted brown rice with plenty of chicken stock.
The rice becomes tender and deeply flavoured with the yoghurty chicken schmaltz, and by finishing the dish off in a hot oven you get some seriously good chicken skin. Give everyone a lemon wedge to squeeze over each mouthful, and make a chopped salad to have with it. A comforting but summery – and very satisfying – dinner.
Overview
Cook time– 1 hr 25 mins
Serves- 6 or more if people only have 1 piece of chicken each
Ingredients:
- 2 tbsp garam masala
- 1 tbsp cumin seeds
- 2 tsp fennel seeds
- 250g full fat yoghurt
- juice of 2 lemons, plus wedges to serve
- 1 tbsp tomato purée
- 2 garlic cloves, grated
- 12 chicken thighs and drumsticks
- 300g brown basmati rice
- 60g salted butter
- olive oil, for frying
- 3 onions, cut into thick wedges
- 900ml hot chicken stock
- 2 tsp Nigella seeds
- small handful of coriander leaves
Method:
Step 1
In a large bowl add 2 tbsp garam masala, 1 tbsp cumin seeds, 2 tsp fennel seeds and 250g full fat yoghurt, juice of 2 lemons, 1 tbsp tomato purée, and 2 grated garlic cloves with a big pinch of salt. Stir to combine..READ FULL ARTICLE>>
𝗙𝗼𝗹𝗹𝗼𝘄 𝗢𝘂𝗿 𝗪𝗵𝗮𝘁𝘀𝗔𝗽𝗽 𝗖𝗵𝗮𝗻𝗻𝗲𝗹 𝗧𝗼 𝗚𝗲𝘁 𝗟𝗮𝘁𝗲𝘀𝘁 𝗡𝗲𝘄𝘀 𝗔𝘀 𝗜𝘁'𝘀 𝗗𝗿𝗼𝗽!
