Spiced Chicken and Rice with Chili Cream Sauce

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Ingredients

• Chicken thighs
• Olive oil
• Garlic
• Paprika
• Oregano
• Salt
• Lemon
• Ghee
• Turmeric
• Cardamom
• Cumin
• Basmati rice
• Water or stock
• California Arbol chili
• Sour cream
• Fresh cilantro
• Lemon juice
• Dried parsley
• White vinegar
• Neutral oil
• Coriander
• Paprika
• Salt
• Pepper
• Tomato

Instructions

1. Marinate chicken thighs with olive oil, garlic, paprika, oregano, salt, and lemon. Set aside.
2. In a pan, melt ghee and add turmeric, cardamom, and cumin. Toast the rice until slightly golden.
3. Add water or stock to the rice, cover, and simmer for 15 minutes.
4. For the chili cream sauce, soak California Arbol chili in boiling water for 20 minutes. Blend with sour cream, cilantro, lemon juice, dried parsley, white vinegar, neutral oil, coriander, cumin, paprika, salt, and pepper.
5. Grill the marinated chicken thighs.
6. Serve the chicken over the cooked rice, garnish with tomato, and drizzle with the chili cream sauce. Adjust seasoning to taste.

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