Chicken Casserole - tomato base
Ingredients
- 3 tablespoons canola oil
- 8 chicken thigh
- salt
- 1 teaspoon cumin seeds
- 2 teaspoons dried chilli flakes
- 1 onion peeled, halved and thinly sliced
- 2 cm fresh ginger peeled and grated
- 4 garlic clove peeled and halved lengthwise
- 400 g chopped tomatoes (canned)
- 1 cinnamon stick
- 2 bay leaf
- 1 cauliflower
- 300 g jasmine rice
Instructions
- Heat the canola oil in a large pan over high heat. Season chicken thighs with salt on both sides. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces.
- Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
- In the same pan, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, bay leaves and a little water.
- Return the chicken back to the pan, place a lid or foil over the pan, keep the heat low and continue cooking until the chicken is cooked through, approx. 30 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
- Meanwhile cook rice according to packaging instructions. Also steam the cauliflower.
- When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve with rice and steamed cauliflower.
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