INDIAN CHICKEN WITH CASHEW RICE

Indian Chicken with Cashew Rice image

Provided by Daily Inspiration S

Time 55m

Number Of Ingredients 12

1 large bunch cilantro (leaves and tender stems)
1 serrano chile pepper (remove seeds for less heat) or use a pepper that is not as hot such as a jalapeno
1 clove garlic
juice of 1 lemon
1/4 c sweetened shredded coconut
kosher salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
2 Tbsp vegetable oil
1/2 tsp curry powder
1/2 tsp turmeric
1 c jasmine rice
1/4 c salted cashews

Steps:

1. Preheat the oven to 450 degrees and line a baking sheet with foil. Set aside 2 tbsp. cilantro leaves for the rice. Puree the remaining cilantro leaves and stems, the serrano, garlic, 1/4 cup water, the lemon juice, 2 tbsp. coconut, 1/2 tsp. salt and a few grinds of pepper in a blender until smooth, adding up to 2 tbsp. more water, if needed.
2. Toss the chicken thighs with half of the cilantro sauce on the prepared baking sheet; arrange skin-side up. Season generously with salt and pepper. Roast until the skin is crisp and the chicken is cooked through, about 25 minutes.
3. Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the curry powder, turmeric and a few grinds of pepper; cook, stirring until toasted, 30 seconds. Add the rice and cook, stirring, until well coated, 1-2 minutes. Add 1 1/2 cups water and 1/2 tsp. salt. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
4. Fluff the rice with a fork. Stir in the cashews, the remaining 2 tbsp. coconut and the reserved 2 tbsp. cilantro. Serve with the chicken; top with remaining cilantro sauce.