Get ready for a flavour explosion with this comforting one-pot wonder! Tender chicken thighs soak up creamy coconut milk, while fragrant ginger, garlic, and spring onions infuse the fluffy rice. Toasted cashews add a delightful crunch and subtle nuttiness, making every spoonful an irresistible journey. Plus, ginger and garlic are known for their amazing health benefits!
Chop the fresh ginger and garlic. Slice the spring onion, reserving some green parts for garnish.
Heat extra virgin olive oil in a large, deep pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and black pepper. Add the chicken to the pot and brown on all sides until golden, about 5-7 minutes. Remove chicken and set aside.
Add the chopped ginger, garlic, and sliced spring onion (excluding the reserved garnish) to the pot. Sauté for 2 minutes until fragrant.
Stir in the basmati rice and cashew nuts, cooking for 1 minute. Pour in the coconut milk and chicken stock. Bring to a gentle simmer.
Return the browned chicken thighs to the pot, nestling them into the rice mixture. Reduce heat to low, cover, and cook for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let the pot rest, covered, for 5 minutes. Fluff the rice with a fork.
Garnish with the reserved fresh coriander and a drizzle of hot sauce, if desired. Serve immediately.
For an extra layer of flavour, toast the cashews in a dry pan for a few minutes before adding them to the pot.
If you prefer a spicier dish, increase the amount of hot sauce or add a chopped red chilli with the ginger and garlic.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave.