Photo: Iain Bagwell; Styling: Kevin Crafts
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.
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
Mix yogurt, mint, and cilantro together in a small bowl. Set eggs into pan with chicken and serve with yogurt on the side.
Step 5
Note: Nutritional analysis is per serving.
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