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Preheat oven to 160°C/375°F
Add all marinade ingredients to a blender and blitz until smooth. Transfer marinade to a large bowl and add yoghurt and chicken thighs then mix until fully combined.
Slice onions very thin and heat oil in cast iron or oven proof pan. Add onions to pan and fry for 8 mins until they turn a golden brown colour and begin to crisp. Remove onions from pan and set aside, then add chicken thighs and cook for roughly 5 mins each side.
Boil a large saucepan of water and rinse through rice 3-4 times to remove some of starch. Then par-boil rice for 8 mins.
Once chicken thighs are nearly cooked, add tomatoes and 1/2 of the cooked onions to pan, stir and leave to cook for 5-10 mins until tomatoes break down and create a sauce.
Remove pan from heat. Drain rice and sprinkle on top of chicken thighs and add the rest of cooked onions, saffron-milk mixture (optional) and bay leaves. Cover pan tightly with a lid or tin foil, then bake for 15 mins. This effectively steams the rice.
Remove pan from oven, uncover and remove bay leaves. Garnish with raisins and flakes almonds.
Nutritional Info
Per Serving:
Cals – 588
Carbs – 55g
Protein – 43g
Fat – 21g
Ingredients
Serves 3
For the Marinade:
- Tbsp of extra virgin olive oil.
- 4 cloves of garlic - grated.
- Thumb-sized cube of ginger - grated.
- 1/2 tsp of turmeric.
- 1/2 tsp of cumin.
- 1/2 tsp of coriander.
- 1/4 tsp of chilli powder.
- Juice of half lemon.
- 10 peppercorns.
- Seeds of 4 green cardamom pods.
- Tsp of salt.
For the Rest:
- Tbsp of extra virgin olive oil.
- 100g of plain yoghurt.
- 500g of boneless, skinless chicken thighs.
- 2 tomatoes - roughly chopped
- 1 onion - very thinly sliced.
- 175g of basmati rice.
To Top / Garnish:
- 3 tbsp of warm milk mixed with tsp of saffron (optional).
- A handful of raisins.
- A handful of flakes almonds.
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