Indian Style Chicken with Spiced Rice

Indian food if full of spices and unique flavors. A world away from Greek cuisine, it is fun to try and add our own touch to it. The chicken turns out moist and tender and the rice is absolutely delicious.

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Ingredients – Chicken
4 chicken breasts, skin on
3/4 cup Greek yoghurt
1 tsp garam masala
1 tsp fresh ginger, grated
1 garlic clove, finely chopped
1 tsp chili flakes
1 tsp ground coriander
1/2 tsp turmeric
1 tsp Kosher salt
1 tbsp lemon juice
2 tbsp olive oil

Ingredients – Rice
1 1/2 cups basmati rice
2 tbsp clarified butter
1 onion, chopped
1 carrot, chopped
1 garlic clove, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground mustard
1 tsp cardamom
1 bay leaf
1 tsp Kosher salt
2 cups stock (chicken or vegetable)
1/4 cup roasted peanuts, roughly chopped

The chicken should marinate overnight if possible. Otherwise, allow the chicken to marinate for at least 4 hours. Prepare the marinade by mixing together the garlic and remaining spices. Add the lemon juice and the olive oil and blend. Add the yoghurt and mix thoroughly. Cover the chicken with the marinate and then wrap with plastic wrap. Place in the refrigerator and remove 1/2 hour before cooking to bring to room temperature.

To cook the chicken, place in an ovenproof dish and bake in a preheated 350°F oven for 30 to 40 minutes (internal temperature should be 165°F). Broil for 5 additional minutes to brown the top.

To prepare the rice, rinse the rice under cold water until it comes through clear. Heat the butter in a deep pan and add the onion and carrot. Cook for 3 minutes and then add the garlic and spices, cooking for an additional 2 minutes. Add the rice and cook for one minute, stirring to ensure the spices get evenly distributed. Add the stock and salt and cover the pan. Simmer on low heat for approximately 10 minutes and, after 10 minutes, check to see if the liquid has been absorbed and the rice is almost cooked. If needed, add a bit more stock. Remove the rice from the heat, stir in the nuts, and let the pan sit covered for about 5 minutes. Covered, the rice will continue to cook in the steam and absorb any remaining liquid, so it is important that you do not fully cook it while on the stove top.

When the chicken is cooked, drain the fat and drizzle the chicken juices on the rice when serving for added flavor. Serves 4.

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