Chicken with Spiced Rice

Main Dishes, Recipes

1 hour plus marinate time – Serves 4

1lb boneless, skinless chicken thighs

2 Tablespoons olive oil

1 teaspoon garam masala

1 teaspoon turmeric, divided

1/4 teaspoon sea salt

2 Tablespoons ghee

1 small yellow onion, diced

1 cinnamon stick

2 cardamom pods

1 teaspoon cumin seeds

1 Tablespoon minced garlic

1 Tablespoon minced ginger

1 cup basmati rice

1 cup cold water

1/2 teaspoon sea salt

1/3 cup frozen peas

Cilantro, for garnish

 

Directions 

Place chicken, olive oil, garam masala, 1/4 teaspoon turmeric, and salt in a bowl and toss to coat. Marinate for four hours to overnight. Preheat oven to 350F. Heat ghee in a 1.5-quart saucepan over medium heat. Add onion, cinnamon stick, cardamom pods, and cumin seeds. Saute until onions are translucent. Stir in garlic and ginger and cook for one minute. Add rice, water, 3/4 teaspoon turmeric, and salt to pan and bring to a simmer. Submerge chicken and cover. Bake for 35-40 minutes or until water has been absorbed. Remove from oven, add peas and rest covered for 10 minutes before serving. Garnish with cilantro if desired.