We had a lot of chicken leftover from Special Roast Chicken night. Inspired by one of my new books, India Cookbook, I decided to take the chicken & change up the flavor profile. Ingredients:
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- leftover chicken, skin on
- 1 cup of lentils, soaked for 30 mins, then drain
- 1 cup of basmati rice, soaked for 30 mins, then drain
- 3 shallots, diced
- 3 garlic cloves, diced
- 1 tbsp turmeric
- 1 tsp garam masala
- 1 cinnamon stick
- 2 cardamom pods, crushed & seeds removed
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cups of chicken stock
- salt & pepper
Method:
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- preheat the oven to 200
- on a baking sheet with a rack inserted, place the chicken on the rack and put water in the baking sheet, (the water should not touch the chicken. this will help keep the chiken moist while it warms through)
- add 1 tbsp butter, 1 tbsp olive oil, cardamom, cinnamon stick, shallots, & garlic into a deep pan/dutch oven. sauté on medium-high for 5-10 mins until the garlic & shallots are soft. add salt & pepper, garam masal, tumeric, drained lentils & chicken stock. cover, bring to a boil then simmer for 20-30 mins
- drain & rinse the rice. in a sauce pot, add 2 cups of water, the rice & the other tbsp of butter. cover, bring to a boil, then simmer for 10-15 mins until the rice is cooked through
- when the lentils & rice are done, add the lentils & veg to the rice, along with some of the sauce
- drain the water from the chiken pan & turn the oven to broil. cook until the skin in crispy, 4-5 mins
- plate, garnish with cilantro, sriracha & dig in!
