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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 455.7
  • Total Fat: 16.4 g
  • Cholesterol: 72.3 mg
  • Sodium: 1,918.1 mg
  • Total Carbs: 48.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 30.4 g

View full nutritional breakdown of Indian spiced chicken and rice calories by ingredient
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Indian spiced chicken and rice

Submitted by: MYSHARONANY

Introduction

I originally found this in Real Simple magazine but I made a few low fat substitutions. Enjoy I originally found this in Real Simple magazine but I made a few low fat substitutions. Enjoy
Number of Servings: 3

Ingredients

    9 oz boneless, skinless chicken thighs
    1 1/2 teaspoons kosher salt
    1/2 teaspoon black pepper
    1 tablespoon olive oil
    1 medium yellow onion, thinly sliced
    1 carrots, diced
    6 cloves garlic, finely chopped
    2 cups low-sodium chicken broth
    1/4 teaspoon ground cinnamon
    1 tablespoon finely grated ginger
    1/4 teaspoon cumin
    1/4 teaspoon tumeric
    1/2 cup plain fat free yogurt
    1/2 cup raisins
    1/2 cup sliced almonds
    1 cup white or basmati rice

Directions

Preparation
Heat oven to 400° F.

1. Rinse the chicken thighs and pat dry. Cut each thigh in half. Season the pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

2. Heat the oil in a large Dutch oven or skillet over medium-high heat.

3. Add the chicken and cook until browned, about 5 minutes per side. Transfer to a plate.

4. Add the onion, carrots, and garlic and cook for 1 minute. Pour in the broth and cook, stirring and scraping the bottom of the pan, for 1 minute. Add the cinnamon, ginger, cumin and tumeric and the remaining salt and pepper. Bring to a boil.

5. Remove from heat and whisk in the yogurt. Stir in the raisins, almonds, rice, and browned chicken.

6. Transfer to an oiled 8-by-11-inch baking dish or 2-quart casserole.

7. Cover the casserole with foil. Bake until golden, 25 to 30 minutes.

(Stove top times will vary based on your range)


Number of Servings: 3

Recipe submitted by SparkPeople user MYSHARONANY.






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Member Ratings For This Recipe

  • This is delicious! I used brown basmati rice and had to add more water and bake longer. Wonderful!!!!! - 9/27/11

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  • Good--made the kitchen smell yummy! I used cubed chicken breasts instead of thighs. I think you're supposed to add cooked (or almost totally cooked) rice to the recipe because I was using brown rice and the cook time was closer to an hour. I don't know if this would be shorter using white rice. - 1/17/11

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  • is the rice uncooked (raw)? - 11/3/10

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  • This was absolutely delicious! I added chile peppers to it and totally enjoyed it. Very easy to make. Thanks! - 7/8/09

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  • My husband is from India so its sometimes hard to impress him but boy he loved this and its now one of our family favorites....Thanks for sharing! We throw alittle curry powder and chili powder in for extra spice! - 11/10/08

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