Another easy one-pan dish. Ideal now that gas prices are so high. Only 1 burner needs to burn. This time an Indian version.
Dish for 4 people.
Ingredients:
For the marinade:
4 to 5 chicken thigh fillets
8 tbs yogurt (Greek or full-fat yogurt)
2 tsp ground coriander
1 tsp turmeric
1 tsp cumin powder
2 cloves of garlic
Salt and pepper
Other ingredients:
300 grams of rice
1 liter of chicken stock
2 large onions
3 cloves of garlic
1 tsp ginger powder
1 tsp cumin powder
1 tsp cinnamon powder
400 g diced tomatoes
Peas
White raisins
Possibly fresh coriander to garnish
Preparation:
Mix all the ingredients for the marinade. Cut the chicken thighs and stir well. Put it away for a moment. At least half an hour, but longer is always allowed.
Chop the onions, press the garlic.
Heat a pan with a little oil (or use the fat from the chicken thigh fillet).
Brown the chicken thighs in this. Set the remaining marinade aside. They don’t have to be cooked because you can reheat them later. And remove them from the pan.
If necessary, do some new oil in the pan and fry the onions in it until translucent, with the garlic. Add all the herbs and fry this very quickly.
Add the tomato cubes, rice, chicken stock and extra marinade (if there was any left). Bring this to the boil.
Reduce the heat to low and let it simmer gently for 15 minutes. Stir occasionally and pay attention to the moisture. As long as the rice is not ready (keep tasting) there should be liquid in the pan.
When the rice is almost done, add the chicken and peas and heat together thoroughly.
Remove from the heat and add the raisins and fresh coriander.
Serve if necessary. with some extra naan bread.
Enjoy your meal.
