Name: Spiced Rice with Roast Chicken Thighs
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 1 cube chicken stock cube; 4 tbsp mild or medium curry paste; 2 tbsp butter; 350 g basmati rice; 1 piece cinnamon stick; 6 piece chicken thighs; 1 piece onion; 20 g toasted almonds; 350 g green beans; 1 handful coriander leaves

Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Spiced Rice with Roast Chicken Thighs is ready in 1 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This spiced rice with roast chicken thighs is a flavorful and satisfying one-pan meal, perfect for a weeknight dinner. The basmati rice is infused with aromatic spices and chicken stock, creating a delicious base for the tender chicken thighs. The curry paste adds a lovely warmth and depth of flavor. I love to add green beans for a pop of freshness and toasted almonds for a delightful crunch. It's a complete meal that's easy to prepare and always a hit with my family. This dish is best enjoyed warm and is perfect for meal prepping!

Ingredients (10 ingredients)

Preparation (7 steps)

Prepare the spiced rice base

Pour 800ml of water into a heatproof jug. Add 1 chicken stock cube, half of the curry paste (2 tbsp), and 2 tbsp of butter to the jug. Stir until the stock cube and butter are dissolved. Pour the mixture into a large baking dish or roasting tin. Add 350g basmati rice and 1 cinnamon stick to the baking dish. Season with salt and pepper and stir well to combine.

Prepare the chicken thighs

Cut a few deep slashes into each of the 6-8 chicken thighs. Rub the remaining curry paste (2 tbsp) all over the chicken thighs, ensuring they are well coated. Season with salt and pepper.

Arrange chicken and bake

Arrange the curry-coated chicken thighs on top of the rice mixture in the baking dish. Cover the dish with foil and bake in a preheated oven at 220°C (200°C fan) for 30 minutes.

Caramelize the onion

Add a drizzle of oil to a frying pan and heat over medium heat. Add 1 onion, sliced, to the pan and fry for 10-15 minutes, or until soft and caramelized. Set aside.

Final bake

Remove the foil from the chicken and rice. If the rice appears dry, add 50-100ml more water. Scatter 20g toasted almonds over the dish. Bake, uncovered, for 10-15 minutes more, or until the chicken is browned, the liquid has been absorbed, and the rice is cooked through and crisp at the edges.

Cook the green beans

Cook 350g green beans in boiling water for 2-3 minutes, then drain.

Final touches

Scatter a handful of coriander leaves and the fried onions over the chicken and rice. Spoon a few dollops of chutney over the dish. Serve with the green beans.

Finished cooking? Great! 🎉

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Spiced Rice with Roast Chicken Thighs

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Description

Ingredients (10 ingredients)

Preparation (7 steps)

Prepare the spiced rice base

Prepare the chicken thighs

Arrange chicken and bake

Caramelize the onion

Final bake

Cook the green beans

Final touches

Finished cooking? Great! 🎉

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