Chicken, Rice, And Spices Bake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 4 cups chicken stock
• 2 tablespoons olive oil
• 8 -10 boneless skinless chicken thighs
• 1 medium onion
• 1 garlic clove (chopped, minced or crushed)
• 1/2-3/4 teaspoon ground cinnamon
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon cayenne pepper (optional) or 1/2 teaspoon chili powder (optional)
• 3/4-1 teaspoon salt
• 2 cups basmati rice, rinsed and drained or 2 cups regular medium grain rice or 2 cups long-grain rice

Recipe

• 1 preheat oven to 375°f and grease a 9x13-inch baking dish.
• 2 bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
• 3 sprinkle chicken with half the spices (except the garlic).
• 4 heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
• 5 in that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
• 6 add the rice and stir for about 30 seconds to 1 minute, till well coated.
• 7 spread rice in the baking dish and place the chicken thighs over the rice.
• 8 gently pour in the chicken stock and cover tightly with foil.
• 9 bake for 40-45 minutes.