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One-Skillet Garam Masala Chicken Thighs & Saffron Rice
Ingredients
  • 1 tablespoon garam masala, divided
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1 ½ pounds (4 to 6) bone-in skin-on chicken thighs
  • 1 ¼ cups medium- or long-grain rice (like basmati or jasmine)
  • 1 medium (8-ounce) yellow onion, peeled and roughly chopped
  • 4 garlic cloves, smashed and peeled
  • 2-inch pieces ginger, peeled and sliced
  • ⅓ cup whole-milk Greek-style yogurt, plus more to serve
  • 1 big pinches saffron (optional)
  • ¼ cup ghee or neutral oil
  • 12 ounces Yukon gold potatoes, peeled and cut into 1-inch pieces (about 2 cups or 8 small potatoes)
  • ½ cup pitted prunes (or another dried fruit)
  • Radish and cucumbers wedges, to serve (optional)
  • Toasted, chopped pistachios, to serve (optional)
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