Indian-Spiced Chicken Thighs
with Pea-Studded Garlic Basmati Rice & Creamy Kale
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
Mellow Mumbai, the name of our dedicated spice blend, sums it up very nicely. With a combination of ginger, turmeric, fennel seeds and fenugreek leaves, the effect is full-flavoured yet not too full on. It’s a match made in heaven when generously applied to chicken thighs, pan-seared to juicy tenderness. Nod to Indian restaurant greens with a side of garlicky kale wilted into sour cream, and make basmati memories by cooking the rice with garlic and dotting it with green peas.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 120g Chopped kale
- 2 Garlic cloves
- 150g Green peas
- 160g Basmati rice
- 43ml Sour cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Sulphites
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
5 g
Sodium
440 mg
Total Carb
83 g
Sugars
8 g
Protein
47 g
Fibre
9 g
Preparation
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the peas. Fluff and keep warm.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel. In a medium bowl, combine the chicken, a drizzle of oil, ¾ of the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Wipe out and reserve the pan.
Make the creamy kale
In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and spices. Sauté, 30 sec. to 1 min., until fragrant. Add the kale and sauté, partially covered, 3 to 4 min., until wilted; season with S&P. Add the sour cream; stir well.
Plate your dish
Divide the rice between your plates. Top with the creamy kale and chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
