Tandoori chicken thighs and rice with marinated vegetables

Ingredients:

Chicken thighs

• 1 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1 tbsp fennel seeds
• 1 tbsp fenugreek seeds
• 1 tbsp. yellow mustard seeds
• 1 teaspoon black peppercorns
• 2 cardamom pods
• 1 cinnamon stick
• 1 long dried red chili, stem removed
• 1.5-2 tbsp. ground turmeric
• 1 tbsp paprika
• 2 cups Greek yogurt
• 2.5 cm ginger root, peeled and grated
• 3 cloves of garlic, grated
• 2 tbsp. l. olive oil
• 700 g boneless and skinless chicken thighs, cut into 3-5 cm thick pieces.

Rice with pickled vegetables

• 1 tbsp. basmati rice
• 1 curry leaf
• 1.5-2 cups chicken broth
• 2 cardamom pods
• 0.5 cups chopped giardiniera + 1 tbsp brine
• Special equipment: spice grinder; 15-20 bamboo skewers, soaked in water for 30 minutes

Preparation:

1. Place a medium skillet over medium-low heat and add the coriander, cumin, fennel, fenugreek, mustard, peppercorns, cardamom, and cinnamon. Toast, shaking the pan, until fragrant, 2-4 minutes.
2. Set aside and let cool slightly. Grind in a spice grinder with dried chili until powdered, then transfer to a bowl and add turmeric and paprika. Transfer a few tablespoons of the spices to a larger bowl, and set the rest aside for another use.
3. In a bowl with the spices, add yogurt, ginger, garlic, olive oil, a little salt, and black pepper and mix well. Season the chicken with salt and pepper, add it to the yogurt mixture, and marinate in the refrigerator for at least 20 minutes and up to 2 hours.
4. Preheat a grill pan over medium-high heat. Remove the chicken from the yogurt and thread the pieces onto skewers. Place the kebabs on the grill pan and cook, turning once, until cooked through, 10-12 minutes.
5. Divide the rice and marinated vegetables into 4 small bowls. Serve with the chicken.
6. Rice with pickled vegetables:
   
   Place a small to medium saucepan over medium-high heat. Add the rice, curry leaf, chicken broth, and cardamom pods, season with salt and pepper to taste. Bring to a boil, then cover and reduce heat to low. Cook the rice according to package directions for 16-18 minutes. Remove from heat and remove the curry leaf and cardamom pods from the pan. Fluff the rice with a fork and set aside to keep warm. Add the pickled vegetables and brine.