One Pan Tandoori Chicken with Spiced Coconut Rice

Step 1

Add chicken, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, greek yogurt, lemon juice, garlic, ginger and salt and pepper to a large bowl; mix with a spoon to combine and coat the chicken and then cover with plastic wrap and place in fridge for anywhere from 1-8 hours to marinate the chicken.

Step 2

Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!) Add in oil; once hot, add in chicken and season generously with freshly ground salt and pepper.

Step 3

Cook until browned 4-5 minutes, then flip and and cook an additional 2 minutes. Remove from pan and transfer to a plate.

Step 4

In the same skillet, add in coconut milk, red pepper flakes, turmeric, cumin, coriander and salt and pepper. Bring to a simmer, then fold in the uncooked rice and peas, making sure it is evenly distributed.

Step 5

Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.

Step 6

After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with extra yogurt if you'd like.

Step 7

To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro and green onions.