Tandoori Chicken with Coconut Cilantro Rice

INGREDIENTS

• For the Rice:
  • 1 cup basmati rice
  • 1/4 red onion, thinly sliced
  • 2 tbsp virgin coconut oil
  • 1 cup coconut milk
  • 1/2 cup water
  • 1/2 tsp salt
  • Fresh cilantro, chopped
• For the Chicken:
  • 3 chicken leg quarters
  • 1/2 cup Greek yogurt
  • 2 tbsp each: lemon juice, minced garlic, grated ginger
  • 2 tsp oil,
  • 3 tbsp Tandoori Heaven
  • 1 tbsp paprika
  • 1 tsp kosher salt
  • 1½ tsp garam masala
• Chutney:
  • 1 diced Persian cucumber
  • 1/2 diced red onion
  • Chopped cilantro
  • 1/2 lemon’s juice
  • Chopped cherry tomatoes
  • Salt to taste
  • 1 Thai chili pepper
• Garnish:
  • Chilies, cilantro, lime slices

INSTRUCTIONS

1. Rice: In a saucepan, sauté onions in coconut oil until golden. Add rice, toasting for 2-5 minutes. Pour in coconut milk, water, and salt. Bring to boil, reduce heat, cover, and simmer for 15-18 minutes. Turn off heat and let sit covered for 5 mins* Fluff with fork, Stir in cilantro before serving.
2. Chicken: Mix yogurt, lemon, garlic, ginger, oil, spices, and salt for the marinade. Slit chicken, marinate for 12 hours. Preheat grill, shake off excess marinade, and grill chicken, turning as needed for 35 minutes or until internal temperature reads 165°F.
3. Chutney: Combine all ingredients in a bowl.
4. Serve: Serve chicken on rice, with chutney on the side. Garnish and enjoy!