2 bunches green onions
1 habanero
1/4 cup roasted red pepper
3 cloves garlic
2 tbsp olive oil
1 1/2 tsp salt
2 tbsp apple cider vinegar
1 tbsp ketchup
1 tsp dried thyme
1 tsp allspice
1 tsp nutmeg
1 tsp cinnamon
1 shallot
2 tbsp butter
Dry rub
2 tsp garlic powder
1 tsp cayenne pepper
1 tsp onion powder
1 tsp dried thyme
1 tsp dried parsley
1 tsp sugar
1 tsp salt
1/2 tsp paprika
1/2 tsp ground allspice
1/4 tsp black pepper
1/4 tsp dried crushed red pepper
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
4 chicken thigh, skin-on
Turmeric rice
1 tbsp oil
1 tsp turmeric
1/2 tsp cumin
1 1/2 cup basmati rice
2 1/2 cup chicken stock
salt and pepper
Pineapple chutney
1 fresno, minced
1 shallot, minced
2 cloves garlic, minced
1 tsp turmeric
1 tsp ginger
1 tsp brown sugar
1 pineapple, finely chopped
1/3 cup sherry
Process green onions until finely chopped. Place in a colander, place colander over a bowl. Cover and let sit for 4-5 days in the refrigerator to drain excess water.
Heat 1 tsp oil in saute pan over medium heat. Add whole habanero and brown on all sides. Remove from heat. Combine with green onions, roasted red pepper - shallot in a food processor or blender and process until smooth.
Combine ingredients for dry rub from garlic powder - ground cinnamon in a small bowl.
Loosen skin on the chicken. Spread wet rub directly on the chicken, underneath the skin. Place 1/2 tbsp butter on the wet rub for each thigh. Place skin on top to cover. Sprinkle dry rub on both sides of the chicken thigh.
Heat 1 tsp oil in saute pan over medium-high heat. Add chicken thighs, skin side down. Sear until browned. Flip over the chicken, reduce heat medium-low. Cook until chicken is no longer pink.
For the rice, heat 1 tbsp oil in medium sauce pot over medium heat. Add turmeric and cumin and cook until fragrant, about 1 minute. Add the rice and stir to coat. Toast the rice for 1 minute. Add the chicken broth. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat and let sit 10 minutes. Remove cover, fluff rice and season with salt and pepper.
For the pineapple chutney, heat 1 tbsp oil in medium sauce pot over medium heat. Add fresno, shallot and garlic. Saute for 30 seconds, stirring frequently. Add turmeric, ginger, brown sugar, and pineapple, stirring to coat. Add sherry and cook until pineapple has softened, about 10 minutes. Add water if liquid has evaporated and pineapple begins to brown. Remove from heat.
Serve chicken with pineapple chutney and turmeric rice.