ONE POT CHICKEN AND KITCHARI

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4-6

Ingredients

1 (3 to 4 pound) whole chicken

1 tsp ground black pepper

½ tsp turmeric

1 tsp ground coriander

½ tsp ground cumin

½ tsp dried ginger

3 tsp kosher salt

1 tbsp Paro Tarka

2 boxes of Paro Kitchari

1 yellow onion, finely chopped

1½ cup yogurt

½ lemon, juiced

1 garlic clove, grated

Recipe by Courtney Geilenfeldt

ONE POT CHICKEN AND KITCHARI

The chicken takes on the seasonings from the kitchari, and the kitchari takes on the schmaltzy drippings of the chicken. Truly a flavor packed dish, that is cozy, and super minimal in preparation!

40-50 minutes

4-6

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.

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.