Dinner · Indian · 15 min
Indian-Style Chicken Thighs with Fragrant Brown Rice and Steamed Broccoli
- Calories
- 697
- Protein
- 33g
- Carbs
- 92g
- Fat
- 23g
Ingredients
- 115 g chicken thigh meat and skin
- 79 g long-grain brown rice
- 226 g broccoli
- 113 g yellow onion
- 17 g garlic
- 1.5 tbsp mustard oil
- 0.5 tsp ground turmeric
- 0.5 tsp ground coriander
- 0.5 tsp ground cumin
- 0.5 tsp salt
- 1 tbsp lemon juice
Method
- 01Rinse the brown rice under cold water until 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.
- 02Season the chicken thigh with ground turmeric, coriander, cumin, and half the salt.
- 03Heat mustard oil in a heavy skillet over medium-high heat. Place chicken skin-side down and sear for 6-8 minutes until skin is golden. Flip and cook for another 5-7 minutes until the internal temperature reaches 165°F (74°C) with no pink remaining at the bone. Remove and rest.
- 04In the same skillet, sauté the finely diced onion and minced garlic with the remaining salt over medium heat for 5 minutes until soft and fragrant.
- 05Steam the broccoli florets over boiling water for 5 minutes until bright green and tender-crisp.
- 06Plate the chicken alongside the brown rice and steamed broccoli. Top with the sautéed onion and garlic mixture, and finish with a squeeze of fresh lemon juice.
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