Spiced Chicken Pilaf with Eggs
From Sunset reader Susenjit Guha, Kolkata, India.
The aroma of warm spices fills the kitchen as this one-pan, Indian-inspired dish cooks. Be sure to get chicken thighs with the skin and bones so they brown nicely and stay juicy.
More From Sunset
- Calories: 651
- Calories from fat: 43%
- Protein: 40g
- Fat: 32g
- Saturated fat: 8.7g
- Carbohydrate: 53g
- Fiber: 2.9g
- Sodium: 559mg
- Cholesterol: 279mg
- 3 large eggs
- 2 tablespoons oil, divided
- 4 bone-in chicken thighs (about 8 oz. each) with skin
- 7 black peppercorns
- 2 dried bay leaves
- 3 whole cloves
- 1 teaspoon ground cardamom
- 2 cinnamon sticks (about 2 1/2 in. long)
- 1 teaspoon kosher salt
- 1 onion, sliced
- 1 cup basmati rice
- 1 cup plain yogurt
- 1/4 cup each chopped fresh mint leaves and cilantro
- 1. Put eggs in a small saucepan filled with water. Bring to a boil, cover, and remove from heat. Let sit 15 minutes, then cool, peel, and halve.
- 2. Heat 1 tbsp. oil in a large frying pan over high heat. Add chicken, skin side down, and cook until well browned, about 5 minutes; transfer to a plate.
- 3. Add remaining 1 tbsp. oil, spices, salt, and onion and cook, stirring constantly, until fragrant, about 1 minute. Add rice and 2 cups hot water. Place chicken, skin side up, on top of rice and simmer, covered, until chicken is cooked through, 10 to 12 minutes.
- 4. Mix yogurt, mint, and cilantro together in a small bowl. Set eggs into pan with chicken and serve with yogurt on the side.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note