Tangy Lemon Garlic Chicken With Herbed Rice Recipe

About this recipe

Tangy Lemon Garlic Chicken with Herbed Rice is an irresistible fusion dish that marries the zest of Mediterranean citrus and garlic with the comforting aroma of herbed Indian-style rice. The chicken thighs are marinated in a vibrant blend of lemon juice, garlic, and spices, then pan-seared to golden perfection. Paired with fluffy rice infused with bay leaves and butter, this dish offers a harmonious balance of protein, carbs, and flavors. Perfect for lunch, it’s a meal that feels indulgent and nourishing at once. Whether you're looking for a satisfying weekday lunch or a dish to impress, this recipe is sure to delight with its bold and refreshing taste profile.

Ingredients

• 100G Sichuan Pepper, 100G
• - Forest Whole Foods Organic Popping Corn Popcorn Kernels
• 250 Ml Ktc Jasmin Oil Cooking Oil 250Ml
• - Tata Salt
• 300 g Nutrich Chicken Thigh Boneless
• 250 ml Keya Lemon Juice
• 110 g Unpeeled Garlic Cloves
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 52 g Paprika Powder
• 20 g Oregano
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 kg Rice
• - FUNFOOD PEANUT BUTTER CREAMY 100GM
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves

Instructions

1. 1. Wash and pat dry the chicken thighs, then place them in a bowl for marination.
2. 2. Combine lemon juice, minced garlic, olive oil, salt, black pepper, paprika, and dried oregano in a small bowl.
3. 3. Pour the marinade over the chicken and coat evenly. Let it rest for 15 minutes.
4. 4. Heat a skillet over medium heat and add the marinated chicken thighs. Cook for 5 minutes on each side until golden brown.
5. 5. Lower the heat and cover the skillet, cooking for another 10 minutes until the chicken is fully cooked.
6. 6. Meanwhile, rinse the rice thoroughly and drain to remove excess starch.
7. 7. In a pot, melt butter, add bay leaves, and stir for 30 seconds to release aroma.
8. 8. Add the rice to the pot and sauté for 2 minutes to coat with butter and spices.
9. 9. Pour water into the pot and season with a pinch of salt. Bring it to a boil.
10. 10. Lower the heat, cover the pot, and cook the rice for 12-15 minutes until tender and fluffy.
11. 11. Remove the chicken thighs from the skillet and garnish with freshly chopped coriander leaves.
12. 12. Serve the chicken alongside the herbed rice, ensuring a balanced portion for each plate.