Indian spiced chicken and rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
9 oz boneless, skinless chicken thighs1 1/2 teaspoons kosher salt1/2 teaspoon black pepper1 tablespoon olive oil1 medium yellow onion, thinly sliced1 carrots, diced6 cloves garlic, finely chopped2 cups low-sodium chicken broth1/4 teaspoon ground cinnamon1 tablespoon finely grated ginger1/4 teaspoon cumin1/4 teaspoon tumeric1/2 cup plain fat free yogurt1/2 cup raisins1/2 cup sliced almonds1 cup white or basmati rice
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.
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.
Nutritional Info 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
Member Reviews
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BITTY4
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