Предыдущая публикация
Видео
Похожие видео
Рекомендации для вас
01:03
One Pot Chicken Biryani - Recipe-ingredients-instructions -video
169 просмотров
11 янв 2017INGREDIENTS - instructions video
Chicken marinade:
2 lbs bone-in, skin-on chicken thighs (about 5-6)
1 cup coconut yogurt
4 garlic cloves, mashed to a paste
1 Tbsp fresh ginger, minced
1 lemon, zested and juiced
1 tsp ground cumin
½ tsp ground coriander
1 tsp salt
½ tsp black pepper
Rice:
2 cups basmati rice
¼ cup coconut oil
½ cup yellow onion, diced small
1 Tbsp garlic, minced
½-inch piece of ginger, grated fine on a microplane
1 tsp crushed red pepper flakes
1 tsp ground cumin
1 ½ tsp turmeric
1 tsp ground cinnamon
½ cup canned, diced tomatoes
1 cup golden raisins
1 bay leaf
1 ½ cups chicken stock
Garnish:
¼ cup cilantro leaves, picked
¼ cup almonds, toasted and chopped
Lime yogurt (optional, recipe below)
LET'S GET COOKING...
In a large Ziploc bag, combine everything for the marinade and let marinate for an hour, preferably overnight.
In a large bowl, cover rice with water and soak for 30 minutes.
Melt coconut oil in a Dutch oven and fry chicken, skin side down, over medium-low heat until skin is golden and crispy, about 10 minutes. Remove and set aside.
Sauté onions over medium-high heat until translucent. Add garlic, ginger, red pepper flakes, cumin, turmeric and cinnamon, cooking until fragrant and veggies have caramelized. Toss in tomatoes and scrape up any yummy bits that have accumulated on the bottom of the pan.
Drain rice and add it to the pan along with the bay leaf, golden raisins, chicken thighs and chicken stock. Bring to a boil, then reduce heat to a simmer. Put the lid on and cook for about an hour, checking heat and stirring periodically to ensure rice isn’t sticking or burning.
Once chicken and rice are cooked (chicken should reach an internal temperature of 165), remove from oven. Serve hot garnished with cilantro, almonds and lime yogurt.
Свернуть
