Indian Broccoli and Chicken Thighs with Beans and Onions
🌟Main ingredient:Broccoli
✨secondary ingredients: beans and chicken-thighs
⏱️Cooking time: 60 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: 2-4 Dinners
Ingredients
2
chicken
thighs,
boneless
and
skinless
1
small
broccoli,
cut
into
florets
1
cup
cooked
beans
(such
as
kidney
beans
or
chickpeas)
1
onion,
sliced
2
tablespoons
vegetable
oil
1
teaspoon
cumin
seeds
1
teaspoon
turmeric
powder
1
teaspoon
coriander
powder
1/2
teaspoon
chili
powder
1/2
teaspoon
garam
masala
Salt
to
taste
Fresh
cilantro
leaves,
for
garnish
Cooking steps
Heat the vegetable oil in a large skillet over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the sliced onions and sauté until they turn golden brown.
Add the chicken thighs to the skillet and cook until they are browned on both sides.
Add the turmeric powder, coriander powder, chili powder, and salt. Mix well to coat the chicken in the spices.
Cover the skillet and let the chicken cook on low heat for about 15 minutes or until fully cooked and tender.
Meanwhile, steam the broccoli florets until they are tender yet still have a slight crunch.
Once the chicken is cooked, remove it from the skillet and set it aside.
Add the cooked beans to the same skillet and cook for 2-3 minutes to heat them through.
In a separate pot, prepare a side dish of fragrant basmati rice according to package instructions.
To serve, place a portion of rice on each plate, top with the cooked chicken thighs, beans, and sautéed onions.
Garnish with fresh cilantro leaves and serve hot.
Enjoy your Indian-style broccoli and chicken thighs with beans and onions!
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