Bollywood Baked Chicken on Lemon Basmati Rice

INGREDIENTS

• 6-8 chicken thighs
• 1 cup plain yogurt
• 1 tbsp Chef Laura’s Bollywood Nights spice blend
• 1 cup basmati rice
• 2 tsp grapeseed oil
• 1 lemon zest and juice
• 2 slice ginger
• 1 cup chicken broth
• 2 cups frozen peas
• Salt & pepper to taste
• Fresh corrandier

DIRECTIONS

1. Mix together yogurt and Chef Laura’s Bollywood Nights seasoning. Coat chicken thighs and let marinade at least 2 hours.
2. Preheat oven at 375. Lay chicken out on cooking rack and bake chicken for 25-30 minus.
3. Place rice in strainer and rinse under cold water. Heat oil in a small, non-stick skillet. Add the rice, lemon zest and ginger.
4. Stir about one minute. Add the chicken broth and lemon juice. Bring to a boil, cover and simmer 16 minutes.
5. Add peas, cover and cook 2 minutes. Remove from heat and add salt and pepper to taste.
6. Slice chicken and place on top of rice, add salt and pepper to taste. Garnish with fresh coriander.