South African Chicken and Rice Bowl

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Curry Powder
• 1 tsp Turmeric
• 1 tsp Ginger
• 1 cup Chicken Broth
• 1/2 cup Coconut Milk
• 4 cups Cooked Rice (Basmati or Jasmine)
• 1/4 cup Raisins
• 1/4 cup Chopped Cilantro
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm pieces.
2. 2Heat the 2 tbsp of coconut oil in a 30.48 cm skillet over medium-high heat, about 175°C.
3. 3Add the 1 medium onion, cut into 1.27 cm pieces, and the 3 cloves of garlic, minced, to the skillet. Cook, stirring often, for 5 minutes until the onion is softened and translucent.
4. 4Add the 2 tbsp of curry powder, 1 tsp of turmeric, and 1 tsp of ginger to the skillet. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Add the cut chicken thighs to the skillet. Cook, stirring occasionally, for 5-7 minutes until the chicken is browned on all sides. The internal temperature of the chicken should reach 74°C.
6. 6Pour in the 1 cup of chicken broth and the 1/2 cup of coconut milk. Bring the liquid to a gentle simmer.
7. 7Reduce the heat to medium-low, cover the skillet, and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened enough to coat the back of a spoon. Stir occasionally.
8. 8Stir in the 1/4 cup of raisins and the 1/4 cup of chopped cilantro. Cook for 1 minute more.
9. 9Season the chicken and rice mixture with the 1/2 tsp of salt and 1/4 tsp of black pepper. Stir to combine.
10. 10Serve the chicken and rice mixture over the 4 cups of cooked rice.

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