Indian Spiced Chicken

Indian Spiced Chicken
Photo by John Kernick

Ingredients

  • 1 ½ teaspoons kosher salt
  • 2 ¼ cups low-sodium chicken broth
  • 2 carrots, diced
  • ½ cup plain whole-milk yogurt
  • 1 tablespoon finely grated ginger
  • 1 clove garlic, finely chopped
  • 2 carrots, diced
  • + 21 more ingredients
    • ½ cup plain whole-milk yogurt
    • 1 tablespoon finely grated ginger
    • 1 clove garlic, finely chopped
    • 1 tablespoon olive oil, plus more for the dish
    • ½ teaspoon black pepper
    • 1 medium yellow onion, thinly sliced
    • 1 cup basmati rice
    • 4 tablespoons butter, melted (optional)
    • 6 to 12 sheets phyllo dough, thawed (optional)
    • ½ cup toasted almonds, chopped
    • ½ cup golden raisins
    • ¼ teaspoon ground cinnamon
    • 1 ½ pounds boneless, skinless chicken thighs
    • 1 ½ teaspoons kosher salt
    • 2 ¼ cups low-sodium chicken broth
    • 4 tablespoons butter, melted (optional)
    • 6 to 12 sheets phyllo dough, thawed (optional)
    • ½ cup toasted almonds, chopped
    • ½ cup golden raisins
    • ¼ teaspoon ground cinnamon
    • 1 ½ pounds boneless, skinless chicken thighs

Heat oven to 400° F. Rinse the chicken thighs and pat dry. Cut each thigh in half. Season the pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the oil in a large Dutch oven or skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per sid...

View full recipe at My Recipes

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