Play around with different spices in the pilaf – cloves and star anise work very nicely, as do fresh curry leaves. This dish reheats well, so consider doubling it to ensure there’ll be leftovers.
Ingredients
100 gm Greek-style yoghurt, plus extra to serve
4 garlic cloves, finely grated
1 tbsp garam masala
1 kg chicken thighs (about 8), bone in, skin on
Toasted shredded coconut, coriander sprigs, pickled chillies and lime wedges, to serve
Cardamom-coconut pilaf
2 tbsp ghee
1 small red onion, finely chopped
12 cardamom pods, bruised
300 gm (1½ cups) basmati rice, rinsed
500 ml (2 cups) chicken stock
100 ml coconut milk
Pinch of saffron threads, soaked in 20ml of warm water
40 gm (¼ cup) currants
400 gm canned chickpeas, drained and rinsed
Method
1. Preheat oven to 230°C. Combine yoghurt, garlic and garam masala in a large bowl, add chicken and toss to coat. Season, spread out on large baking tray lined with baking paper and roast until browned and juices run clear when a thigh is pierced with a skewer (18-20 minutes).
2. Meanwhile, for cardamom-coconut pilaf, heat ghee in a large saucepan over medium-high heat, add onion and cardamom, season to taste and sauté until onion is softened and translucent (4-5 minutes). Add rice and stir to coat, then add chicken stock, coconut milk and soaked saffron and water and bring to the boil. Cover with a tight-fitting lid, then reduce heat to low and simmer for 14-15 minutes. Remove pan from the heat, remove lid and add currants and chickpeas, re-cover and stand for 5 minutes, then fluff with a fork.
3. Divide pilaf among plates, top with chicken, coconut, coriander and chillies and serve with lime and extra yoghurt.
Maxwell Adey
Senior Food Editor & Stylist
Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.
Cuisine:
Modern Australian
Magazine Issue:
April 2018