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+5 Bone in skin on Chicken Thighs
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+Dry Brine spices
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+- black pepper
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+- salt
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+- mustard powder
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+- corriander
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+- cumin
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+- red curry powder
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+- tumeric
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+1 Yellow Onion
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+1 Red pepper
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+2 large celery stalks
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+4 T tomato paste
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+
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+4 c garlic
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+3 Bay leaves
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+1 1/4c jasmin or long grain rice
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+2 c water
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+cilantro
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+Before beginning rinse rice and leave in cold water
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+Dry thighs carefully with paper towel
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+rub in spice mixture
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+Put a baking rack in a sheet pan and leave uncovered in fridge
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+rough chop onion, celery and pepper, blend into a paste in blender - add only as much water as you need. Blend in tomato paste
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+in 2 batches render down chicken skin and get a good sear on the other side.
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+These won't cook as much in the rice, so be sure to go slow on med heat
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+Take out thighs and pour in blended veg paste.
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+Add corriander, cumin, salt, red curry powder, tumeric and black pepper
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+Cook down until the oil starts to seperate out from the veggies and add the garlic.
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+Add water, bay leaves and rice. Stir until it starts to bubble.
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+Put thighs back in and cook over a very gentle bubble for 25 min until rice is ready.
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+Remove from heat and let it sit for 10 minutes
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+Garnish with cilantro and serve
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Chris Mague