chicken & basmati rice casserole (Family Circle Mag 12/2011)

2 Tbsp canola oil
6 skinless chicken thighs (about 6 ounces each)
1/2 tsp black pepper
1 large onion, chopped
3 cloves garlic, finely chopped
2 Tbsp curry powder
1 Tbsp ginger root, chopped
3 cups reduced-sodium chicken broth
1 can (15 ounces) chickpeas, drained and rinsed
1 can (14 1/2 ounces) petite diced tomatoes
1 sweet red pepper, cored, seeded and chopped
1/2 teaspoon salt
1 1/2 cups basmati rice
1/2 cup cilantro chopped

1. Heat oven to 400 degrees F

2. In a large, lidded Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 tsp of the pepper. Cook 5 minutes per side. Remove to a plate.

3. Add onion to Dutch oven and cook 3-minutes over medium-high heat, stirring to loosen and browned bits from bottom of pot. Stir in garlic, curry and ginger; cook 1 minute. Stir in broth, chickpeas, tomatoes, red pepper, salt and remaining 1/4 teaspoon pepper.

4. Bring to a simmer and stir in rice. Arrange chicken in rice mixture. Cover and place in oven; bake at 400 degrees F for 20 minutes until liquid is absorbed and rice is tender.

5. Sprinkle with cilantro and serve.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHICAGOMOM71.