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 teaspoon
• 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 1/4 teaspoon kosher salt; simmer for 4 minutes. Return the browned 12 ounces chicken thighs to the skillet, add the cut 12 ounces zucchini, cover, and simmer for 8–10 minutes, until the zucchini is tender and the chicken reaches 165°F.
6. Fluff the rice made from 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.