“Sensational Pakistani Paleo Dinner: Succulent Chicken Boti with Creamy Aloo Gobi and Aromatic Garlic Naan”

Allergens

N/A

Ingredients

• 450g chicken thighs, boneless and skinless
• 1 large potato, diced
• 2 cups cauliflower florets
• 3 tablespoons ghee or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Salt, to taste
• Fresh cilantro, for garnish
• Garlic Naan (recipe below)

Instructions

1. In a large bowl, combine the chicken with the spices and salt. Mix well to ensure all pieces are coated evenly. Allow to marinate for 30 minutes or up to overnight for deeper flavor.
2. While the chicken is marinating, prepare the Aloo Gobi by heating ghee or coconut oil in a large pan over medium heat. Add cumin seeds and cook until fragrant. Add potatoes and cauliflower florets along with turmeric and salt to taste. Cook for 10 12 minutes, stirring occasionally, until the vegetables are tender but not mushy.
3. Preheat oven to 400°F (200°C). Place marinated chicken on a baking sheet lined with parchment paper and bake for 15 20 minutes or until cooked through and golden brown.
4. Serve Chicken Boti, Aloo Gobi, and Garlic Naan together, garnished with fresh cilantro.

Chef’s Insight

The key to this dish is balancing the flavors and textures; the creamy Aloo Gobi complements the succulent Chicken Boti, while the Garlic Naan adds an aromatic dimension.

Notes

To achieve a perfect balance of flavors, adjust the spices according to your taste preferences. For a more authentic Pakistani experience, use ghee instead of coconut oil for cooking.