Indian Oven Chicken on Coconut Rice with Fried Pineapple

Ingredients

• 600 g chicken thighs (150 g each)
• 1 Sweet Potato
• 1 Parsnip
• 2 carrots
• 2 onions
• 2 tbsp Rapeseed oil
• 1 tsp turmeric powder
• 1 tsp garam masala
• Salt
• Pepper
• 100 ml Vegetable broth
• 250 g ORYZA (Himalayan Basmati rice)
• 20 g coconut flakes
• 200 g fresh pineapple chunks
• 1 tsp Honey
• 2 tbsp Lime juice
• 0.5 tsp ground coriander

Instructions

1. 1.

   Rinse and pat dry the chicken thighs. Peel, wash, and cut the sweet potato, parsnip, and carrots into pieces. Peel, halve, and slice the onions.

2. 2.

   Mix oil with turmeric, garam masala, salt, and pepper. Place prepared vegetables and chicken thighs in a baking dish, drizzle with the spiced oil, and pour in the broth. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 45–50 minutes, basting the thighs occasionally with some liquid. For the last 10 minutes increase to 225 °C (200 °C fan; gas: level 4) and finish baking until the chicken is golden brown.

3. 3.

   Meanwhile, put rice in a pot with about 1 l cold salted water and stir once. Bring to a boil, then simmer on low heat for 10–12 minutes. Toast coconut flakes in a hot pan without oil over medium heat for 3 minutes. Cut pineapple into pieces. Heat another pan, sauté the pineapple with honey for 4 minutes until caramelized. Mix pineapple with rice and half of the toasted coconut flakes. Season with lime juice, coriander, salt, and pepper.

4. 4.

   Remove chicken from the oven, spread rice on a plate, arrange chicken with vegetables over the rice, and sprinkle with remaining coconut flakes.