|Chicken thighs rogan josh on salad with naan bread|
Rogan josh is a dish unquestionably more associated with lamb than chicken. The versatility of chicken being what it is, however, I had no doubt this variation on the theme would work. Rather than use chicken breast fillets, I decided chicken thighs (skin on, bone in) may make for an interesting combination and I was not disappointed. I also decided to serve the chicken with a simple mixed leaf salad rather than rice, with some mini naan breads on the side to scoop up the sauce.
|Rogan josh sauce and chicken thighs|
Ingredients (Serves Two)
4 chicken thighs, skin on
2 tablespoons vegetable oil
Salt and pepper
1/2 medium onion, peeled and sliced
1 pound jar of rogan josh sauce
2 generous handfuls mixed salad leaves of choice
4 mini naan breads
Freshly sliced basil leaves to garnish
|Browning chicken thighs|
Wash the chicken thighs carefully in a bowl of cold water, pat them dry with kitchen paper and season with salt and pepper. Heat the oil in a deep frying pan and add the chicken thighs skin side down. Cook for a couple of minutes to lightly brown the skin.
|Browned chicken thighs and sauteed onion|
Add the onion, turn the chicken thighs and cook fro a further minute or so.
|Rogan josh sauce is added to browned chicken thighs|
Pour the rogan josh sauce in to the pan and carefully stir/turn everything around to ensure the chicken thighs are evenly covered and as deeply immersed in the sauce as possible.
|Chicken thighs in rogan josh sauce is simmered|
Turn up the heat just until the sauce reaches a gentle simmer. Reduce the heat to achieve a very gentle simmer, cover the pan and cook for thirty minutes, turning the chicken thighs with cooking tongs half way through.
|Salad leaves are washed thoroughly under cold running water|
Put the salad leaves in to a colander or sieve and wash thoroughly under running cold water. Shake dry and divide between two serving plates, forming beds for the chicken thighs.
|Chicken thighs rogan josh are laid on salad bed|
Lift the chicken thighs from the sauce with tongs and lay two on each salad bed, skin sides up. Garnish with the sliced basil leaves. Heat the naan breads per the instructions on the pack, cut in half and arrange on the plates as shown.
|Tucking in to chicken thighs rogan josh|