Indian Ginger Chicken and Rice
Bold and aromatic spices make this flavorful Indian-inspired dish of roasted chicken and rice
Ingredients
The Chicken
- 8 chicken thighs skin on
- 1 Tbsp. ground ginger
- 1 Tbsp. garlic powder
- 1 Tbsp. paprika
- 1 Tbsp. curry powder
- 2 tsp. kosher salt
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. turmeric powder
- 1/4 tsp. cayenne pepper
The Citrus Yogurt
- 1 cup Greek yogurt
- 1/4 cup lime juice
The Rice
- 1 cup uncooked basmati or jasmine rice
- 1 Tbsp. unsalted butter
- 1 shallot minced
- 1/4 cup golden raisins
- 2 cups chicken broth
- 1/2 tsp. salt
- 4 cups baby spinach leaves rinsed and dried
Instructions
- Combine all dry spices in a bowl. Pat the chicken thighs dry with paper towels. Sprinkle chicken generously with the spice rub, using your fingers to press down so it sticks.
- Whisk the yogurt and lime juice together in a small bowl. Thin with additional lime juice or a little water if desired. Set aside.
- Preheat oven to 400 degrees. Heat a cast iron skillet over a medium flame. Place chicken skin side down into the skillet. Allow to cook until fat renders and skin crackles, about 8-10 minutes. When chicken releases easily from the pan, flip it over and transfer the skillet to the oven. Cook for an additional 15 minutes.
- While the chicken is cooking, make the rice: Melt butter in a medium-sized saucepan over medium heat. Saute the shallots until soft. Stir in the rice and coat with the butter mixture. Pour in the broth, raisins and salt. Bring to to a boil, then reduce heat and simmer over low heat, covered, until rice is tender (about 15-20 minutes).
- Remove chicken from the oven and baste with the juices from the pan. Stir the spinach leaves into the rice until wilted. Place chicken onto a bed of rice and drizzle with the citrus yogurt.
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