Winner winner Indian chicken dinner! Make a super tasty dinner for 4 in just one pot. Serve it up with some tasty veg and you're ready to rumble.
2 tablespoons vegetable oil or butter 4-6 bone-in, skin-on chicken thighs 1 onion, chopped 1 tablespoon garam masala 1 tablespoon tandoori spice blend 1 teaspoon turmeric 1 chicken bouillon cube 3 cloves garlic, minced 2 cups (360g) basmati rice 3⅓ cups (780ml) chicken broth Salt and pepper to taste METHOD 1. Preheat oven to 400ºF/200ºC. 2. Heat oil over medium heat in an enamelled Dutch oven or heavy lidded pot. Sprinkle salt/pepper over chicken thighs and cook, skin side down until crispy. Flip the chicken thighs over to lightly cook the other side, then remove from pot. It is ok if the chicken is undercooked, as we will be baking it to finish it off. 3. Add onion to the pot and stir until starting to brown, then add garlic, spices, bouillon cube, and a hefty pinch of salt. Stir to combine. 4. Stir in rice and pour in the chicken broth. Lay the chicken thighs skin side up on top. 5. Cover with lid and bake for 35-40 minutes. 6. Remove from oven and serve with your favourite salad or veggies.