IN THE KIT
12 oztandoori paste marinated chicken drumsticks & thighs
2 ozgarlic/ginger/scallion mixture
6 ozjasmine rice
2 ozred onion
3 ozroma tomatoes
2 ozsalad dressing
4 ozZesty raita
Vegetable or olive oil
Salt & pepper
Kitchen Items Needed
Medium pot with lid
Cutting board & knife
Large skillet/pan for searing
12 oz water for every two portions
Preheat oven to 425°F;
Thinly slice red onion;
Finely chop cilantro.
Remove the chicken from the marinade. Throw bag away.
Heat a drizzle of olive oil in a large skillet on medium high heat. Sear marinated chicken until lightly browned on all sides, about 5 minutes on each side.
Once seared, transfer the chicken to a sheet pan, place on middle rack & cook for 25-30 minutes, turning once halfway through the cooking process.
Heat a drizzle of olive oil in medium pot, medium-high until hot. Add the chopped garlic/ginger/scallion mixture with a pinch of salt & pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened & fragrant. Add rice, a big pinch of salt, & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat, fluff the cooked rice with a fork. Top with a spoon of butter & mix (optional). Cover to keep warm.
Combine carrots, cucumber, tomato & onion in a medium bowl. Season with a pinch of salt & pepper. Toss with dressing & set aside.
Divide the rice, top with chicken, add a portion of salad on the side & sprinkle with chopped cilantro. Serve with Zesty raita on the side & enjoy!