Indian-Style Chicken Thighs with Fragrant Brown Rice and Steamed Broccoli

Rinse 70g of brown rice under cold water until it runs clear. Combine with 1.5 cups of water in a pot, bring to a boil, then reduce to a simmer. Cover and cook for 40-45 minutes until tender.

Season the chicken thighs with a generous amount of salt and authentic Indian spices (turmeric, coriander, and cumin).

Heat a heavy-bottomed skillet or pan. Place chicken thighs skin-side down. Sear over medium-high heat for 6-8 minutes until the skin is deep golden and rendered. Flip and cook for another 5-7 minutes until the meat is cooked through. Remove and rest.

In the same pan, sauté the finely diced onions and minced garlic until soft and fragrant.

While the chicken rests, steam the broccoli florets for 5 minutes until bright green and tender-crisp.

To plate, serve the chicken alongside the fluffy brown rice and steamed broccoli. Top with the sautéed onion-garlic mixture and a squeeze of fresh lemon juice to brighten the flavors.