Dinner

Ginger-Braised Chicken Thigh with Black Cardamom, Fenugreek & Caramelized Garlic Rice

Name: Ginger-Braised Chicken Thigh with Black Cardamom, Fenugreek & Caramelized Garlic Rice
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 2 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 10 oz total); 2 tbsp ghee or neutral oil; 1 medium onion, thinly sliced; 6 garlic cloves, minced (divided); 2 tbsp fresh ginger, minced; 4 green cardamom pods, lightly crushed; 3 black cardamom pods, lightly crushed; 1 bay leaf; ½ tsp fenugreek seeds; ½ tsp coriander seeds; ¼ tsp turmeric; 1 medium tomato, roughly chopped; 1 cup chicken stock; ½ cup coconut milk; 1 tsp salt; pinch of black pepper; For the rice: 1 cup basmati rice, rinsed; 2 tbsp ghee; 3 whole garlic cloves, peeled; 1 tsp cumin seeds; 3 green cardamom pods, lightly crushed; 1¾ cup chicken stock; ¼ tsp salt; juice of 1 lime; fresh cilantro and mint for garnish

Chicken thighs slow-braised in a deeply aromatic sauce of ginger, black cardamom, and fenugreek leaves until fall-apart tender, finished with a velvety reduction and bright lime, served over basmati infused with caramelized whole garlic cloves and toasted cumin. Restaurant-quality depth in a confident weeknight braise.

1229calper serving 60gprotein 37gcarbs 95gfat 15min prep 38min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this