Sticky Indian Chicken with Rice Pilaf

Preheat your oven to 220C and start boiling a pan of salted water. In a large bowl, mix the Indian chicken spices and chicken thighs together until the chicken is evenly coated.

Heat half of the olive oil in a frying pan over high heat. Add the spice-coated chicken thighs and sear on both sides until they achieve a nice color. During this process, juice the lemon, then add the honey and lemon juice to the pan to caramelize the chicken.

While the chicken is searing, finely chop the brown onion and potato. Then add the rice to the boiling water and let it cook.

Once the chicken has caramelized, remove it from the pan and place it on a baking tray. Pour over any remaining juices from the pan and transfer it to the preheated oven to finish cooking.

In the same frying pan, add the remaining olive oil, finely sliced green chili, brown onion, and mustard seeds. Once the onion has softened, add the chopped potato and continue cooking.

Stir turmeric into the almost cooked rice. If needed, add a small splash of water to the onion and potato mixture to help the potatoes soften. Then add the cashews and grated coconut to the pan.

After draining the cooked rice, roughly chop the coriander and add it along with the rice to the pan with the onion and potato mixture. Stir well to combine everything and season with salt and pepper.

To serve, divide the rice among the plates. Remove the chicken from the oven and place it atop the rice on each plate. Enjoy your Indian Spiced Chicken with Coconut Cashew Rice!