Indian-Spiced Chicken with Curried Rice

Makes 5-6 servings

Ingredients

Indian-Spiced Chicken

5 chicken thighs (with the skin and bones)

1/2 cup plain Greek yogurt

1 tb lemon juice

2 tbs garam masala

2 tbs tandoori masala

1 tb chili powder

3 tbs paprika

Pinch of salt and pepper

3-4 tbs vegetable oil

Curried Rice

3 tbs curry powder

1/2 tb ground turmeric

1 tb ground cumin

1 tb ground coriander

1-2 tbs vegetable oil

2.5 cups of uncooked basmati rice, washed and drained

1.5 cartons of vegetable or chicken broth (1 carton = 900ml)

1 cup frozen peas

Green onions, chopped (to garnish)

1. In a large bowl, combine the chicken thighs, lemon juice, Greek yogurt and the spices. Let it marinate for about 2 hours in the fridge. You may also let the chicken marinate overnight.

2. Preheat the oven to 400F. Place the chicken on a baking tray with parchment paper. Cover with chicken with tin foil and roast for about 25 minutes in the oven.

3. While the chicken cooks, start on the curried rice. In a large, wide pan or pot, “toast” the spices with olive oil, for about 30 seconds over medium-high heat. Add the rice and stir for about 1 minute, and then add the chicken broth and peas. Stir everything, and then cover with the lid.

4. For the chicken, take out the tin foil and continue to roast the chicken, uncovered, for about 15 more minutes, or until it is cooked inside and browned outside. The rice should be ready in about 20 minutes, or the time mentioned in the package.

5. Top the rice with the chicken, and garnish with green onions. Enjoy!