METHOD

• 1

  In a small bowl mix together the black pepper, turmeric, coriander, cumin, ginger, and salt. Mix all to combine.

• 2

  Pat the chicken dry with a paper towel. Then season the chicken on all sides and crevices with the spice mixture.

• 3

  Heat a dutch oven, or pot large enough to fix the chicken, over medium-high heat. Add the Paro tarka or 1 tbsp of olive oil to the pot, along with the chopped onion. Sauté the onion until it softens and becomes translucent, about 4-5 minutes. Scoop the onion into a small bowl and set aside.

• 4

  With the pot still hot, place the chicken breast side down into the pot. Cook for about 5 minutes or until the skin becomes golden and crispy. Flip the chicken over and cook for another 5 minutes to get the other side golden. Add the onions back into the pot with the chicken, along with 2 cups of water (pour water along the sides, not directly on top of the chicken). Bring water to a simmer, cover, and place in the oven for 50 minutes.

• 5

  Carefully remove the pot from the oven, and using a spoon or cup with a spout, pour the kitchari along the sides of the chicken (if any aren’t in liquid they won’t cook properly), along with an additional 2 cups of water. Cover, and place back into the oven. Cook for an additional 20 minutes, or until chicken is cooked through (165 degrees) and rice is soft and tender.