Chicken Ruby Meal Kit Recipe
Make Chicken Ruby Meal Kit Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Ruby Sauce
Sides & Finish
Method
Marinade & Chicken
- 1
Prepare marinade
In a medium bowl combine yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, sweet paprika, turmeric, kosher salt, black pepper and 1 tablespoon neutral oil. Whisk until smooth.
- 2
Marinate chicken
Trim excess fat from the chicken thighs and pat dry. Add chicken to the marinade, turning to coat fully. Cover and refrigerate at least 30 minutes and up to 4 hours (longer for more flavor). If short on time, 30 minutes is sufficient.
- 3
Cook chicken
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 teaspoon neutral oil if pan is dry. Remove excess marinade from the chicken (shake off but don’t wipe), then add thighs to the hot pan in a single layer. Cook 4–5 minutes per side until deeply browned and internal temperature reaches 165°F (74°C). Transfer cooked thighs to a plate and tent with foil.
Ruby Sauce
- 4
Sauté aromatics
Using the same skillet (reduce heat to medium), add 1 tablespoon butter. When melted, add the chopped shallot and cook 3–4 minutes until softened and translucent, scraping up browned bits from the chicken for flavor.
- 5
Build the sauce
Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, brown sugar, red wine vinegar, smoked paprika, red chili flakes (if using), bay leaf and 1/2 cup chicken stock. Stir to combine and bring to a gentle simmer.
- 6
- 7
Combine chicken and sauce
Return the cooked chicken thighs into the pan with the ruby sauce, spooning sauce over the pieces. Reduce heat to low, cover loosely and simmer 4–6 minutes so flavors meld and chicken reaches serving temperature. Spoon additional sauce over the chicken before serving.
Sides & Finish
- 8
Cook rice
While chicken marinates or during sauce simmer, rinse basmati rice under cold water until the water runs clear. Combine rinsed rice, 1.5 cups water, 1 teaspoon olive oil and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce to a low simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
- 9
