Chicken in tomato-coconut sauce with spicy pilaf

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 940, total fat 51 G., saturated fats 24 G., proteins 59 G., carbohydrates 61 G., fiber 4 G., cholesterol 271 mg, sodium 1277 mg, sugar 4 G.

"This recipe is made in two parts, so you can make it just the pilaf or just the chicken. The spices are so flavorful, but the dish is not at all spicy. My mom made this rice all the time when I was little, and I always asked for more. You can taste how the tomatoes in the chicken sauce enhance the floral notes of the pilaf," shares Alex Guarnaschelli.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rice

2 tbsp. basmati rice
2 teaspoons cumin seeds
1 teaspoon fennel seeds
0.5 tsp cayenne pepper
1 cinnamon stick
2 tablespoons unsalted butter
1 small red onion, diced

Chicken

2 tablespoons extra-virgin olive oil
1 chicken weighing 1.5–1.8 kg, cut into pieces, cut the breast in half, separate the thighs from the drumsticks
6 medium cloves of garlic, grated
2 medium onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 can (425 g) coconut milk, unsweetened
1 can (400 g) of canned tomatoes, diced
2 bay leaves

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Soak rice in 4 cups of cold water for 30 minutes.
Chicken:

Meanwhile, heat the oil in a large skillet over medium-high heat. Place the chicken in a single layer on the baking sheet. Season with salt on all sides. When the oil begins to smoke lightly, use tongs to carefully add the chicken pieces, skin side down, to the skillet. Do not overcrowd the skillet. Reduce the heat to medium and cook until the skin is golden brown, 5–8 minutes. Flip the chicken and cook the other side for another 5–8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.

Add the garlic and onion to the same pan. Season with red pepper flakes and a pinch of salt and cook, stirring frequently, until the garlic and onion are softened, 5–8 minutes. Add the coconut milk, tomatoes, and bay leaf and bring to a boil. Place the chicken pieces, skin side up, in a single layer in the sauce. Reduce the heat and simmer until the chicken is cooked through, 30–35 minutes. Remove the bay leaf from the sauce. Taste and add more salt if needed. Keep the chicken warm.
While the chicken is cooking, preheat the oven to 120°C.
On a baking sheet, combine the cumin, fennel, cayenne pepper, and cinnamon stick. Lightly toast the spices in the oven for 1–2 minutes. Set aside.
Heat a large wok over medium heat and add the butter and red onion. Season with salt and cook until the onion is translucent (do not let it brown), 5–8 minutes. Add the spices. Drain the rice into a separate bowl. Pour the rice into the wok and cook until you hear it pop, 1–2 minutes. Gently stir in the soaking water.
Season with salt and bring to a boil over medium heat. Cover and cook until the water is absorbed and the rice is fluffy, about 15 minutes. Remove from heat and let the rice sit for 5–10 minutes, then carefully spoon it into bowls. Spoon the chicken and sauce over the rice and serve.