Tandoori Gouda Chicken

Instructions

Yogurt Sauce:

1. Combine the yogurt sauce ingredients in a small bowl. Cover and refrigerate until serving.

Chicken:

1. Heat oven to 350°F.
2. Combine the cumin, paprika, salt, ginger, garlic powder, cardamom, coriander and turmeric in a bowl. Slowly whisk in 1 tablespoon olive oil.
3. Pat chicken thighs dry with paper towels. Rub chicken with spice blend. Gently loosen skin from chicken thighs, leaving one side attached. Place 1/4 cup gouda under the skin of each. Secure with toothpicks.
4. Warm remaining olive oil in a 12-inch ovenproof or cast-iron skillet over medium heat. Add chicken; cook for 3-4 minutes on each side or until browned. Transfer chicken to a plate. Drain, reserving 1 tablespoon drippings.
5. Cook and stir onion in chicken drippings in the same pan over medium heat for 4-6 minutes or until crisp-tender. Add the chicken broth, basmati rice and saffron. Bring to a boil, stirring frequently. Reduce heat to low. Return chicken to the pan. Cover and bake for 20 minutes.
6. (Pan will be hot!) Transfer chicken to another plate. Fluff rice with a fork. Stir in the dried currants, almonds, olives and remaining gouda. Return chicken to the pan. Bake, uncovered, for 5-10 minutes longer or until a thermometer inserted into meat reads 165°F. Discard toothpicks.
7. Serve chicken and rice with yogurt sauce.