Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 oz $4.49
• Zucchini

  12 oz $1.29
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Yellow Onion

  4 oz $0.99
• Garlic

  2 cloves $0.79
• Fresh Peeled Ginger

  1 tablespoon grated $3.99
• Basmati Rice

  3/4 cup dry $3.99
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Lemon

  1 tablespoon juice $1.29
• Neutral cooking oil

  1 1/2 tablespoons
• Garam masala

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Water

  1 1/2 cups

Instructions

1. Dice 4 ounces yellow onion and 8 ounces Roma tomatoes; cut 12 ounces zucchini into half-moons, mince 2 garlic cloves, grate 1 tablespoon ginger, chop 1/4 cup cilantro, and cut 12 ounces chicken thighs into 1-inch pieces.
2. Rinse 3/4 cup dry basmati rice. Combine the 3/4 cup rice with 1 1/4 cups water and 1/4 teaspoon kosher salt in a saucepan; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. Season the cut 12 ounces chicken thighs with 1/2 teaspoon kosher salt. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat, then brown the 12 ounces chicken thighs for 5 minutes; transfer them to a plate.
4. Reduce the heat to medium and add 1/2 tablespoon neutral oil and the diced 4 ounces yellow onion to the skillet; cook for 4 minutes. Add the minced 2 garlic cloves and grated 1 tablespoon ginger for 1 minute, then stir in 1 1/2 teaspoons garam masala, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1/8 teaspoon cayenne for 30 seconds.
5. Add the diced 8 ounces Roma tomatoes, 1/4 cup water, and 3/4 teaspoon kosher salt; simmer for 4 minutes. Return the browned 12 ounces chicken thighs to the skillet and add the cut 12 ounces zucchini; cover and simmer for 6 minutes, then uncover and simmer for 3–4 minutes, until the sauce is thick, the zucchini is tender, and the chicken reaches 165°F.
6. Fluff the cooked rice—originally 3/4 cup dry basmati rice—and divide it between two shallow bowls. Spoon over the chicken-zucchini masala, then finish with 1 tablespoon lemon juice and 1/4 cup chopped cilantro.