Indian Spiced Chicken Thighs With Coconut Rice
I adapted this from a chicken and rice recipe that called for seasoning the chicken with only salt and pepper. That's a missed opportunity, in my opinion! I added Garam Masala to give the chicken more flavor, and made a couple of other substitutions. It was wonderful, and Debbie loved the rice... and she's not usually a fan of rice!
Special Equipment Needed
- 1 Chef knife
- 1 Cutting board
- 1 Citrus zester
- 1 Citrus juicer
- 1 Large skillet or Dutch oven
Ingredients
- 1 ½ pounds chicken thighs bone-in, skin-on
- kosher salt and black pepper
- 2 tablespoons garam masala or other Indian spice blend
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 ½ cups basmati rice or jasmine or other long-grain rice
- 1 (13-ounce) can coconut milk
- ½ cup chicken stock or water
- 2 cups sugar snap peas or snow peas
- 1 tablespoon zest from 2 lemons
- 2 tablespoons juice from 2 lemons
Instructions
- Season the chicken well with salt and pepper.1 ½ pounds chicken thighs, kosher salt and black pepper
- Rub the Indian spice blend into both sides of the chicken.2 tablespoons garam masala
- Heat the oil in a 12-inch skillet or Dutch over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook without moving until it's browned, 6 to 10 minutes.2 tablespoons olive oil
- Turn the chicken over and cook until the second side is browned, 3 to 4 minutes. Remove the chicken to a plate and set aside.
- Pour out all but 1 tablespoon of the fat and return the pot to medium heat until shimmering. Add the onion and a pinch of salt and cook stir until softened, about 2 minutes.1 medium onion
- Add the cumin and cayenne and stir until fragrant, about 30 seconds.1 teaspoon ground cumin, 1 pinch cayenne pepper
- Add the rice and stir until fragrant and lightly toasted, about 1 minute.1 ½ cups basmati rice
- Add the coconut milk and chicken stock or water. Stir together, then return the chicken to the pan, skin side up.1 (13-ounce) can coconut milk, ½ cup chicken stock
- Lower the heat to a simmer, then cover and cook for 15 to 20 minutes. Test the chicken to make sure it's done.
- Remove the chicken from the pan. Add the peas, lemon juice, and lemon zest. Stir for 1 to 2 minutes.2 cups sugar snap peas
- Season to taste with salt and pepper, and serve.1 tablespoon zest from 2 lemons, 2 tablespoons juice from 2 lemons
Nutrition Estimate
Calories: 745kcalCarbohydrates: 66gProtein: 36gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 168mgSodium: 183mgPotassium: 623mgFiber: 3gSugar: 4gVitamin A: 676IUVitamin C: 37mgCalcium: 69mgIron: 3mg
Adapted From
https://www.seriouseats.com/coconut-rice-with-chicken-thighs-one-pot-recipe
