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Ingredients

• 3 large eggs
• 2 tablespoons oil, divided
• 4 bone-in chicken thighs (about 8 oz. each) with skin
• 7 black peppercorns
• 2 dried bay leaves
• 3 whole cloves
• 1 teaspoon ground cardamom
• 2 cinnamon sticks (about 2 1/2 in. long)
• 1 teaspoon kosher salt
• 1 onion, sliced
• 1 cup basmati rice
• 1 cup plain yogurt
• 1/4 cup each chopped fresh mint leaves and cilantro

Description

From Sunset Reader Susenjit Guha, Kolkata, India.The Aroma Of Warm Spices Fills The Kitchen As This One-pan, Indian-inspired Dish Cooks. Be Sure To Get Chicken Thighs With The Skin And Bones So They Brown Nicely And Stay Juicy.

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