Recipe
Ingredients for the marinade
5 bone in, skin on chicken thighs
3 tablespoons plain yogurt
1 teaspoon chili powder
1 tablespoon green seasoning (optional)
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Ingredients for the Rice
1 teaspoon coconut oil
1 small red onion sliced
3 thai chili peppers
2 star anise
10 peppercorns
1 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1 teaspoon fresh garlic
1 teaspoon fresh ginger
2 cups basmati rice
1/2 cup of chopped mushrooms
1 cup of chopped kale
1 cup of coconut cream mixed with 2 cups water
1 cup of chicken broth
10 cherry tomatoes
2 tablespoons chopped cilantro
Directions
Soak you rice for 30 minutes.
In a large bowl place the chicken thighs.
Add all the ingredients for the marinade and mix well to combine. Cover with a tight lid or plastic wrap and allow to marinate for 30 minutes or over night in the fridge.
Heat a wide skillet on the stove top on medium to high heat. Add 1 tablespoon of coconut oil.
Add the chicken thighs, skin side down and allow this to brown without moving. 3-4 minutes. Flip and cook the other side for 3-4 minutes too.
Remove from the oil and set aside on a plate.
To the same skillet add the onions to cook and dry for 10 minutes or until the onions start to turn brown and crisp.
Add the peppercorns, start anise, green chili’s, garlic and ginger. Mix.
Add the coriander, cumin and turmeric. Mix and allow to fry for 4-5 minutes.
After washing and draining your rice, add it to the skillet. Add the mushrooms and kale. Mix to combine everything.
Season with salt and black pepper.
Pour in the coconut milk and chicken broth Give it 1 more stir.
Gently place the chicken thighs in the skillet with the skin side up. Add the cherry tomatoes.
Cover the skillet with a tight lid. Cook covered for 20 minutes.
Remove the lid after 20 minutes, turn off the heat and place a clean dish towel over the rice. Place the lid back on and allow the rice to steam for 10 minutes.
Garnish with chopped cilantro and fluff with a fork.
**Note I pre-washed my chicken thighs with lime juice and water. And patted it dry ahead of time.
