Chicken & Rice with Green Chutney
Very easy
Marcy
Marcy

Chicken & Rice with Green Chutney

6 minutesPrep time

40 minutesCook time

965 cal.Per serving

Ingredients for 1

Chicken thighs (bone-in, skin on)

1

Chicken thighs (bone-in, skin on)

Mint (fresh)

2 tbsp

Mint (fresh)

Cilantro (fresh)

1/3 cup

Cilantro (fresh)

Ginger (fresh)

1 in

Ginger (fresh)

Lime

1/4

Lime

Basmati rice (cooked)

1 cup

Basmati rice (cooked)

Utensils

Blender, Immersion blender, Food processor, Sheet Tray, Oven, Knife

recipe

  • Step 1
    Preheat the oven to 425°F. Pat the chicken dry with a paper towel. Arrange on a sheet tray. Drizzle with olive oil. Season with salt & pepper. Add your favorite seasonings like garlic powder, cumin, coriander & onion powder if you wish! Roast in the oven for 35-40 min, until fully cooked & crispy (internal temp should reach 165°F).
  • Step 2
    While the chicken roasts, use a spoon or peeler to peel a knob of ginger.
  • Step 3
    In the base of a blender, add rinsed cilantro, fresh mint, grated ginger & lime juice. Add a pinch of cumin & garlic powder if you have. Season with salt & add 1 ice cube plus a few tbsps of water per serving. Blend or purée until bright & smooth. You may need to stop & scrape the edges a few times before it comes together!
  • Step 4
    As the chicken finishes up, prepare the rice according to package instructions. Remove the chicken from the oven once fully cooked. Serve over fluffy basmati rice & top with drizzled green chutney. Enjoy!