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Chicken with Spiced Rice

This Chicken with Spiced Rice is a simple, flavorful one pan dinner! You can practically set it and forget it. Check your pantry and freezer, you might have everything you need to make this for dinner tonight.
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Servings: 4
Course: entree, Lunch
Ingredients Method

Ingredients
  

  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric divided
  • ¼ teaspoon sea salt
  • 2 tablespoons ghee
  • 1 small yellow onion diced
  • 1 cinnamon stick
  • 2 cardamom pods
  • 1 teaspoon cumin seeds
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 cup basmati rice
  • 1 cup cold water
  • ½ teaspoon sea salt
  • ⅓ cup frozen peas
  • Cilantro for garnish

Method
 

  1. Place chicken, olive oil, garam masala, ¼ teaspoon turmeric, and salt in a bowl and toss to coat. Cover and marinate for four hours to overnight in the fridge.
  2. Preheat oven to 350ºF. Heat ghee in a 1.5-quart saucepan over medium heat. Add onion, cinnamon stick, cardamon pods, and cumin seeds. Sauté until onions are translucent. Stir in garlic and ginger and cook for one minute.
  3. Add rice, water, ¾ teaspoon turmeric, and salt to pan and bring to a simmer. Submerge chicken and cover.
  4. Bake for 35-40 minutes or until water has been absorbed. Remove from oven, add peas and rest covered for 10 minutes before serving. Garnish with cilantro if desired.
  5. Enjoy!