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Oven Roasted Chicken Thighs with Spicy Tomato Kasundi BBQ Sauce

Wozz! Kitchen Creations / Recipe

Oven Roasted Kasundi Chicken Thighs with Turmeric Pistachio Rice and Jalapeno Yogurt Sauce

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Oven Roasted Kasundi Chicken Thighs with Turmeric Pistachio Rice and Jalapeno Yogurt Sauce

This recipe is an absolute stunner, with layers of flavors going on. Chicken thighs are marinated and basted in our Tomato Kasundi BBQ Sauce and oven roasted until crispy on the outside but still juicy on the inside. The chicken is served with a tangy spicy jalapeno yogurt sauce and a side of buttery aromatic turmeric ginger pistachio rice. If you like layering of flavors, you've got to try this one and it's not complicated, it's looks like a lot of steps but it's easy.

Ingredients:

1.5-2 lb Bone in Chicken Thighs
1/3 Cup Wozz! Spicy Tomato Kasundi Sauce
Salt and Pepper

Turmeric Ginger Pistachio Rice:

3/4 cup Basmati Rice
1/4 cup Pistachio - shelled - rough chop
1.5 cups Chicken Stock or water (we used chicken stock)
2 Tbsp Butter
2 tsp Turmeric Spice Blend (see below)

Turmeric Spice Blend:

1 tsp Turmeric
1/2 tsp Ginger powder
1/4 tsp Coriander - ground
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/8 tsp Cloves - ground (just a pinch)
1/2 tsp Salt
1/8 tsp Pepper

Combine all spices together in a small bowl or ramekin and set aside.

Jalapeno Yogurt Sauce:

3 Tbsp Greek Yogurt
2 Spring onions - sliced
1 Medium Jalapeno pepper (use more or less depending on your spice preference)
3 Sprigs of Fresh Mint (approximately 3 Tbs) (remove leaves from stalk)
1 Garlic clove (medium size)
1 Tbsp Olive Oil
1/2 Lemon - juice of
Salt and Pepper

Add ingredients to a small blender (we use a smoothie maker). Pulse ingredients until combined. Transfer to a suitable serving dish and leave refrigerated for half an hour to allow flavors to meld.

Method:

1. Preheat oven to 425 F Degrees

2. Season and Marinade Chicken

Season chicken with salt and pepper and let sit for 5-10 minutes. Add the Wozz! Tomato Kasundi Sauce and marinade 1 hour or longer.

3. Roast Your Chicken

Line a baking tray with parchment paper. Arrange marinated chicken thighs onto tray leaving some space between the chicken.

Roast at 425 degrees F for 40 minutes. (Baste the chicken in their own juices at the 30 minute mark and add a little extra Wozz! Spicy Tomato Kasundi BBQ Sauce).

4. Cook The Rice

Melt the butter in a suitable sized pot with a tight fitting lid on medium heat.

Add rice and pistachios and cook until a nutty aroma arises and the rice goes an off white color (about 2 minutes)

Add the turmeric spice blend and stir with the rice mixture for an additional minute.

Add the chicken stock or water and bring to a boil. Stir the rice to ensure to avoid the rice sticking to the bottom of the pot, put on lid and reduce heat to a low simmer. Simmer for 10 minutes.

After simmering remove from the heat and allow the rice to sit for 10 minutes more (do not lift the lid during the process!!) Once cooked, fluff rice with a fork and set aside in a warm spot.

5. Make your Jalapeno Yogurt Sauce

While the rice is sitting for its remaining 10 minutes you can make your Jalapeno Yogurt Sauce. Add all the ingredients listed above to small blender and place in small bowl. Return to the refrigerator until ready to serve.

6. Serve and Enjoy!

Serve your Kasundi BBQ marinated chicken thighs with a side of the turmeric pistachio rice and jalapeno yogurt sauce.

Tomato Kasundi Chicken Thighs with Turmeric Pistachio Rice and Jalapeno Yogurt Sauce