Charred Chili-Lime Chicken with Rose Rice
Prep: 30 mins
Cook: 50 Mins
Total Time: 1 Hour 20 mins
Yield: 2 Servings
INGREDIENTS:
- Boneless, skinless chicken thighs, 1 lb
- Greek yogurt, 1/3 cup
- Lime zest, from 1 lime
- Fresh lime juice, 1 tablespoon
- Green chili, 1 small, finely minced
- Garlic, 4 cloves, finely grated
- Fresh ginger, 1 tablespoon, finely grated
- Ground coriander, 2 teaspoons
- Ground cumin, 1 teaspoon
- Kashmiri chili powder, 1 teaspoon
- Turmeric powder, ½ teaspoon
- Honey, 1 tablespoon
- Neutral oil, 1 tablespoon
- Kosher salt, 1 1/2 teaspoons
For the rice
- Daawat Ultima basmati rice (10 lb bag), 1 cup, washed and soaked for 20 minutes
- Green cardamom pods, 4, lightly crushed
- Salt, 1/2 teaspoon
- Water, 1 3/4 cups
- Rose essence, 1/4 teaspoon
For the garnishes
- Cucumber, 1 cup, finely chopped
- Dried rose petals, 1 to 2 teaspoons
- Lime, 1, thinly sliced into rounds
Cook:
- In a bowl, combine the yogurt, lime zest, lime juice, green chili, garlic, ginger, coriander, cumin, Kashmiri chili powder, turmeric, honey, oil, and salt. Add the chicken thighs and mix well, ensuring each piece is evenly coated. Cover and marinate for at least 30 minutes, or up to 8 hours refrigerated.
- Preheat the oven to 425°F. Arrange the marinated chicken on a lined sheet pan, spacing the pieces slightly apart. Roast for 27 minutes, then switch the oven to broil for 3 to 5 minutes, until the chicken is lightly charred at the edges and the marinade has caramelized into a glossy, aromatic coating.
- While the chicken cooks, prepare the rice. Add the washed/soaked basmati rice, cardamom, salt, and water to a saucepan. Bring to a gentle boil, then cover and reduce heat to low. Cook for 12-13 minutes, until the grains are long, tender, and separate.
- Remove the rice from heat and let rest. Gently fluff the rice with a fork, then sprinkle the rose essence evenly over the rice, folding and fluffing the rice lightly.
- To serve, mound the cardamom-rose basmati onto plates. Nestle the roasted chicken alongside the rice. Scatter dried rose petals intentionally over the rice and tuck thin lime rounds against the chicken. Finish with a small side of chopped cucumber for freshness and contrast.