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Spiced Chicken Pilaf with Eggs

Serves 4

Total Time
30 mins

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.

su-Spiced Chicken Pilaf with Eggs

Photo: Iain Bagwell; Styling: Kevin Crafts
 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
Step 1

Put eggs in a small saucepan filled with water. Bring to a boil, cover, and remove from heat. Let sit 15 minutes, then cool, peel, and halve.

Step 2

Heat 1 tbsp. oil in a large frying pan over high heat. Add chicken, skin side down, and cook until well browned, about 5 minutes; transfer to a plate.

Step 3

Add remaining 1 tbsp. oil, spices, salt, and onion and cook, stirring constantly, until fragrant, about 1 minute. Add rice and 2 cups hot water. Place chicken, skin side up, on top of rice and simmer, covered, until chicken is cooked through, 10 to 12 minutes.

Step 4

Mix yogurt, mint, and cilantro together in a small bowl. Set eggs into pan with chicken and serve with yogurt on the side.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Serves 4

Amount Per Serving
Calories 651Calories from Fat 43
% Daily Value *
Total Fat 32g50%

Saturated Fat 8.7g44%
Cholesterol 279mg93%
Sodium 559mg24%
Total Carbohydrate 53g18%

Dietary Fiber 2.9g12%
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.