CHUTNEY CHICKEN THIGH WITH KASHMIRI PALAF

Cooking Instructions

• Heat oil in medium-size saucepan; cook onion, garlic and mustard seeds • Stir until

onion softens and seeds pop • Add remaining spices; cook; stir, until fragrant • Add rice;

stir to coat spices • Add stock, bring to boil • Reduce heat, simmer uncovered, until rice

is tender • Stir in coriander; keep warm • Cook chutney and water in small saucepan;

stir, until heated through • Cook A’Saffa chicken brushed all over with chutney mixture

on heated oiled grill plate until browned all over • Cut into thick slices • Serve chutney

with palaf