Indian spiced chicken and rice


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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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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



  • yummy - 8/18/19

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  • thank you - 6/29/19

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  • Incredible!
    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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  • Incredible!
    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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