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Categories:
olive oil chicken onion garlic Garam Masala ground ginger green chili pepper Basmati rice chicken broth green vegetables flat leaf parsley
Viewed: 90 - Published at: a year agoIngredients
- 2 tablespoons olive oil
- 8 bone-in chicken thighs, with skin
- 1 large onion, finely chopped
- 3 garlic cloves, sliced
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 green chili pepper, finely sliced
- 10 ounces basmati rice
- 2 34 cups chicken broth, hot
- 7 ounces frozen mixed green vegetables
- 2 tablespoons chopped fresh flat leaf parsley
Method
- Preheat the oven to 375F Heat the oil in a large roasting tin on the hob.
- Add the chicken and fry over a high heat until golden brown all over.
- Remove and set aside.
- Add the onion and cook gently for 6-8 minutes.
- Stir in the garlic, garam masala, ginger and chili.
- Stir in the rice and cook for 1 minute.
- Top with the chicken and pour over the broth.
- Cover with foil and bake for 20 minutes, until the rice has nearly absorbed all of the broth.
- Add a dash of hot water if the rice looks dry.
- Uncover and stir in the frozen vegetables.
- Re-cover and bake for 8-10 minutes, until everything is cooked.
- Scatter with parsley to serve.
