Indian Chicken with Rice and Cashews

Ingredients:

• 1 cup jasmine rice
• 8 chicken thighs with skin and bones (about 1 kg)
• 1 large bunch cilantro (leaves and soft stems)
• 1 serrano pepper (remove seeds to reduce heat)
• 1 clove of garlic
• Juice of 1 lemon
• 1/4 cup sweet coconut flakes
• 2 tablespoons of vegetable oil
• 0.5 tsp curry powder
• 0.5 tsp turmeric
• 1/4 cup salted roasted cashews

Preparation:

1. Preheat oven to 230°C and line a baking sheet with foil.
2. Set aside 2 tablespoons of cilantro leaves for the rice. In a blender, combine the remaining cilantro leaves and stems, serrano pepper, garlic, 1/4 cup water, the juice of half a lemon, 2 tablespoons of coconut, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Blend until smooth, adding up to 2 more tablespoons of water if needed.
3. On the prepared baking sheet, toss the chicken thighs with half the cilantro sauce; arrange skin-side up. Season generously with salt and pepper. Bake until the skin is crispy and the chicken is cooked through, about 25 minutes.
4. Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the curry powder, turmeric, and some freshly ground pepper; cook, stirring, for 30 seconds. Add the rice and cook, stirring until completely coated, for 1-2 minutes. Add 1.5 cups water and 0.5 teaspoon salt. Reduce the heat to low. Cover and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes.
5. Fluff the rice with a fork. Add the cashews, the remaining 2 tablespoons of coconut, and the reserved 2 tablespoons of cilantro. Serve the rice with the chicken, drizzled with the remaining cilantro sauce.