Curry Chicken Thighs and Basmati Rice

Servings: 2

Preparation: 5 minutes

Cooking: 25 minutes

Ingredients

• Boneless, skinless chicken thighs: 4
• Spinach: 200g. Snip spinach leaves and cut stems into 2 inches length
• Dill: 6 sprigs, cut into small pieces
• Yellow Onion: 1/2 large, cut into thin slices
• Basmati rice: 157g
• Apple cider vinegar: 20 ml
• Dried currants: 35g
• Labneh/sour cream or plain yogurt: 4-6tbsp
• Lime: zest, 1/4 lime more or less of juice 
• Curry spice mix
  • Simply organic curry powder: 2 tsp
  • Ground pepper: 1/2 tsp
  • Kosher salt: 1/4 tsp
  • Fennel seeds: 1/2 tsp

Preparing ingredients

1. Roughly chop dills
2. Slice onions thinly
3. Wash spinach and break spinach leaves, cut the stems to about 2″ long length wise

Making the dip

1. Using labneh, sour cream or plain yogurt, scoop 4-6 tbsp. Zest lime. Add some lime juice (optional). Add 1/2 of the chopped dill and season with salt and pepper

Cooking the rice

1. Wash the rice until water is clear
2. Add 1.5 cups of water and rice into rice cooker. Add dried currants, half of the spice blend, and 1/4 tsp of salt. Stir and let the machine cook
3. Heat a large pan and drizzle some cooking oil on medium high
4. Add onions, stirring occasionally for 4-6 minutes then season with salt and pepper
5. Add apple cider vinegar and 1 tbsp of water
6. Continue to cook and stir occasionally for 3-4 minutes until onions are browned and the liquid is reduced
7. Combine the spinach, stir occasionally for about 1 minute, season again with salt and pepper
8. Combine the rice and mix everything in pan

Cooking the chicken

1. Wash and dry the chicken with paper towel then season the chicken with half of the remaining spices and salt and pepper. 
2. In a large pan, drizzle cooking oil into pan on medium high. Add the chicken to the pan and cook partially covered for 4 to 6 minutes each side

Place the rice on a plate with chicken on top. Garnish the dish with some dill. Enjoy!