Dave's Spiced Chicken Thighs with Easy Biryani Rice
SKU: SPICEDCHICKEN
This is a favourite recipe for my family, a quick and easy chicken biryani with the minimum of ingredients or fuss.
We always make enough for left overs but this is for 4 people:
For the Spiced chicken thighs
Take 8 chicken thighs and slash a couple of cuts through the skin of each thigh then rub in the following:
Mixed together in a bowl:
Couple of spoons of natural yogurt, 4 cloves of garlic pressed, couple of spoons of curry powder, one spoon ground cumin. Add a good dollop of sweet chilli sauce and some liquid from the top a jar of stem ginger or grated ginger.
Set the marinaded chicken to one side, to give the spices time to infuse - although I've made it before I've just cooked them and they are still great!
Preheat oven to 200c - place thighs on backing tray and cook on top shelf for about 15 mins (the skins will start to blacken) lower to about 160c and should take about another 20 minutes depending on how many you're cooking.
For the Biryani Rice
(this is where I cut the timing down - I use basmati rice - 60g per person which I pre-cook in a rice ball before adding to the below)
Heat up a frying pan with a splash of vegetable oil
Add 1/2 chopped onion and 2 garlic cloves choppedor pressed. Add a level tsp of chilli flakes and a tspoon of ground turmeric. Add 125g whole button mushrooms and cook for a couple of minutes
Add a pinch of salt
Add the cooked hot rice
Stir it all thoroughly and if it needs it add just a little hot water, then cover the pan with foil and the lid (Note: this covering is important)
Heat it back up for 2/3 minutes then turn it off,
Add some pre-cooked peas (I cook my garden peas in the microwave, drain then add) and finely chopped tomatoes on top of the rice, re-cover until you are ready to serve.
Believe me you will make this again! and if you like it spicier add more it's really up to you.
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