Mediterranean Chicken Mandi with White Wine Infusion

Savor the aromatic flavors of this Mediterranean-inspired chicken mandi infused with a touch of white wine. This dish brings together tender chicken, fragrant spices, and a delightful hint of wine for a unique culinary experience.

Steps

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain. 2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. 3. Add garlic and cook for another minute until fragrant. 4. Season the chicken thighs with salt, pepper, cumin, coriander, and turmeric. Add the chicken to the pot and brown on all sides, about 5-7 minutes. 5. Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. 6. Add chicken broth and bring to a boil. Stir in the drained rice. 7. Reduce the heat to low, cover the pot, and let it cook for 20 minutes or until the rice is tender and has absorbed the liquid. 8. Fluff the rice with a fork and serve the chicken mandi hot, garnished with fresh cilantro and lemon wedges.

3 pieces of chicken thighs 1 cup basmati rice 1/2 onion, finely chopped 2 cloves garlic, minced 1 tsp cumin 1 tsp coriander 1/2 tsp turmeric 1/2 tsp black pepper 1 cup chicken broth 1/2 cup dry white wine 2 tbsp olive oil Salt, to taste Fresh cilantro, for garnish Lemon wedges, for serving