Inexpensive chicken leg quarters cooked with Indian spices and served over cilantro flavored rice.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Ingredients
2tablespoonscanola oil
1tablespoonminced garlic
1tablespoongrated ginger
1tablespooncoriander seeds
1 ½tablespoongaram masala
Salt and pepper
2tablespoonstomato paste
4chicken leg quarters
1 ½cupschicken broth
1cupchopped fresh cilantro
½cupcrushed tomatoes
Cilantro Rice:
½cupsliced green onions
1tablespoonoil
1cupbasmati rice
2cupschicken stock
1teaspoonsalt
½cupchopped fresh cilantro
Instructions
Add the oil to a large, deep skillet placed over medium heat. When the oil is hot, add the garlic and ginger and cook for a minute.
Add the coriander seeds, garam masala, a pinch of salt and pepper and cook, stirring, for 30 seconds.
Stir the tomato paste into the spices.
Add the chicken quarters. Sprinkle generously with salt and let them cook for 5-7 minutes, turning once.
Add the remaining ingredients. Bring to a boil, reduce the heat to a simmer, and cook for 30 minutes or until the chicken is cooked through.
While the chicken is cooking, make the cilantro rice. Saute the onions in the oil in a medium saucepan. Add the rice, chicken stock, and salt and bring to a boil. Lower the heat to a simmer, cover and cook for 20 minutes or until rice is tender. Stir in the cilantro.