Categories: Meals
Ingredients
- 4 Boneless, Skin-On Chicken Thighs
- 3/4 Cup Brown Rice
- 1 8-Ounce Can Tomato Sauce
- 13/4 Cups Coconut Milk
- 1/2 Cup Plain Greek Yogurt
- 4 Cloves Garlic
- 1/4 Pound Spinach
- 1 Bunch Mint
- 1 Large Bunch Cilantro
- 1 1-Inch Piece Ginger
- 2 Tablespoons Tandoori Chicken Spice Blend (Ground Turmeric, Ground Cardamom, Garam Masala, Ground Ginger, Whole Brown Mustard Seeds & Ground Cayenne Pepper)
Directions
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In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to medium-low. Simmer 28 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in a warm place.
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While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems. Pick the mint leaves of the stems; discard the stems and roughly chop the leaves. In a small bowl, combine the yogurt and mint; season with salt and pepper to taste.
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While the rice continues to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper and half the spice blend. In a large, high-sided pan (or pot), heat 1 tablespoon of oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook 6 to 8 minutes on the first side, or until browned. Carefully drain off and discard any drippings from the pan.
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Reduce the heat to medium. Flip the chicken and add the garlic, ginger and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato sauce and coconut milk (shaking the can just before opening); season with salt and pepper. Stir until thoroughly combined. Simmer, stirring occasionally, 6 to 8 minutes, or until the chicken is cooked through and the liquid has thickened.
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Add the spinach to the pan of chicken and sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Remove from heat; season with salt and pepper to taste. Divide the cooked rice between 4 dishes. Top with the finished chicken and sauce. Garnish with the cilantro. Serve with the mint yogurt on the side. Enjoy!