INDIA SPICE CHICKEN WITH MUSHROOM AND PEA YOGURT SAUCE

Chicken|Casseroles|Gluten-free|Superbly Herby

Tracy Coyne - C770B8B1-5A15-428B-B113-AFF4C2BF7A37_1_201_a

Ingredients

The Spice Blend:

2 teaspoons Dish off the Block Superbly Herby Spice Blend

2 teaspoons salt

2 teaspoons paprika

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon fennel seeds

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

The Dish:

2 ½ – 3 pounds chicken thighs and/or legs

3 tablespoons olive oil

1 large onion, chopped

6 garlic cloves, chopped

1 pound wild mushrooms, rough chopped

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon Dish off the Block Superbly Herby Spice Blend

2 cups plain Greek yogurt

1, 15 ounce can unsweetened coconut milk

1, 10 ounce bag frozen peas, thawed

4 cups cooked Jasmine rice, cooked to package directions

1 tablespoon fresh parsley, chopped

Instructions

Preheat oven to 375 degrees.

Mix all of the spices for the blend together in a small bowl and whisk to combine. Rub the chicken all over with the spice blend, including under the skin by gently lifting the skin and pushing the spice into the pocket between the skin and the meat.

Heat the olive oil in a large deep oven proof skillet over medium high heat. Place the seasoned chicken, skin-side-down, in the hot oil. Sear for 3-4 minutes until the skin is very crispy and mahogany brown in color. Flip and cook for 3 minutes on the other side. Remove to a plate. Note – the chicken will not be cooked through.

Add the onions, garlic, and mushrooms to the pan drippings from the chicken. Cook for 2 minutes, stirring frequently, until they begin to soften. Add the salt, pepper, and Superbly Herby spices to the pan and continue cooking for 3-4 minutes more until the mushrooms are very soft.

Reduce the heat to medium and add the Greek yogurt and coconut milk to the pan. Cook for 2-3 minutes, stirring until the sauce is smooth and slightly reduced.

Add the chicken pieces (and any juices that have developed on the plate) back into the pan (thighs should be skin-side up). Nestle the chicken between the mushrooms and sauce.

Place in the oven and bake for 20-25 minutes until the juices in the chicken run clear and the internal temperature is 160-165 degrees. Total cook time will vary depending on the size of your chicken pieces.

Remove from the oven and add the peas, pushing them into the pockets between the chicken pieces and mushrooms. Garnish with the parsley.

Serve hot over the rice.