Dinner the other night was a combination of Asian and Indian flavors. Chicken thighs were parboiled for 15-20 minutes with the skin removed, which helps keeps the grill from flaring up from the fat. I finished cooking the chicken on the grill for another 15 minutes and used bottled Chinese barbecue Hoisin sauce for glazing – which is made with soybean paste, garlic, chilies, spices, sugar and vinegar.
For the side dish, I cooked up some brown basmati rice and topped it with a Korma simmer sauce from a premixed packet from the store, a combination of spices and coconut milk. I added green peas to the sauce that went over top of the rice. The flavors all combined well – a bit of spicy, sweet tang.