This was a Plated dish called Indian-Spiced Chicken with Cardamom Brown Butter, Pistachios, and Roasted Carrots. I’ve made it a few times now, without the kit and make some changes.
Sine the meal kit it came from is discontinued I think I can share the recipe, especially since I’m not sharing their recipe, but my adaptation of it.
Here’s what it looked like when I made it with the kit:
The second time I made it, I substituted thighs for breasts. I don’t recall why I made that choice, but I prefer dark meat, and usually have it on hand more than chicken breasts, so that’s probably it.
The third time I made it, well…the new change was an accident. I prepped the carrots and put them in the oven. I set a timer, but I didn’t hear it and didn’t remember the carrots until we were done eating. Ooops! Luckily it was still amazing!
Indian-Spiced Chicken with Brown Rice
3 ounces baby spinach
2 tablespoons sliced almonds
6 ounces boneless, skinless chicken thighs
1 teaspoon garam masala
1 cup quick cooking brown rice
2½ cups water
2 tablespoons unsalted butter
1 teaspoon ground cardamom
¼ tablespoons golden raisins
2 teaspoons olive oil
2 teaspoons kosher salt
Dash of cayenne
black pepper
Bring a medium pot of water to a boil over high heat (if you’re making the rice on the stove). You’ll be draining it so you want at least 2 cups of water.
Rinse spinach and pat dry with paper towel; roughly chop.
Pat chicken very dry with paper towel and cut into 1/2″ pieces. Season all over with garam masala, a sprinkle of salt, and pepper.
Meanwhile, season boiling water generously with salt. Stir in rice and cook until tender, 22–25 minutes. Drain and return to pot, off heat, then cover to keep warm. Or you can make the rice in the Instant Pot, quick release and drain off excess water.
While rice cooks, heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken; sear until golden and pieces easily lift from pan, 6 minutes. Stir and sear other sides until cooked through and no longer pink, about 6 minutes more. Remove pan from heat. Transfer chicken to a plate and set aside to rest; wipe pan clean for the next step.
Place pan from chicken over medium heat, then add butter, cardamom, and almonds. Swirl pan occasionally until butter turns golden and fragrant and pistachios are toasted, 7–8 minutes. Season with salt and pepper as desired; remove pan from heat.
To pot with rice, still off heat, add golden raisins, spinach, and half of cardamom brown butter and pistachios. Stir everything to combine and wilt spinach slightly. Taste for salt and add as needed.
Divide rice between serving plates. Top with Indian-spiced chicken and spoon over remaining cardamom brown butter and almonds.
I did think that this would be great with roasted vegetables such as carrot (which the original recipe called for) or asparagus, green beans, brussels sprouts, or broccoli. Any veg that roasts well. I think I will do brussels next time.
Let me know if you try it (or if you have in the past!)
