5 Bone in skin on Chicken Thighs

Dry Brine spices

- black pepper
- salt 
- mustard powder
- corriander
- cumin
- red curry powder
- tumeric


1 Yellow Onion
1 Red pepper
2 large celery stalks
4 T tomato paste

4 c garlic
3 Bay leaves
1 1/4c jasmin or long grain rice
2 c water
cilantro

Before beginning rinse rice and leave in cold water

Dry thighs carefully with paper towel
rub in spice mixture
Put a baking rack in a sheet pan and leave uncovered in fridge

rough chop onion, celery and pepper, blend into a paste in blender - add only as much water as you need.  Blend in tomato paste

in 2 batches render down chicken skin and get a good sear on the other side.
These won't cook as much in the rice, so be sure to go slow on med heat

Take out thighs and pour in blended veg paste.
Add corriander, cumin, salt, red curry powder, tumeric and black pepper
Cook down until the oil starts to seperate out from the veggies and add the garlic.

Add water, bay leaves and rice. Stir until it starts to bubble.
Put thighs back in and cook over a very gentle bubble for 25 min until rice is ready.
Remove from heat and let it sit for 10 minutes

Garnish with cilantro and serve


