Recipe by ' =^..^= 'Ameera' =^..^= '
I got this recipe from my friend Kasey a long time ago (I have adjusted the spices to my taste) and it is very easy--even for those that just can't seem to get basmati rice to cook "just right". So long as you cover the baking dish tightly with foil, it will not fail! I brought this to a pot-luck at work one day and ever since this dish was always requested by everyone at all of our potlucks.***I am cutting the salt to around half since there are quite a few reviews saying it is too salty. I don't measure the spices when I cook so I think I guessed the amount wrong.*** *** the cinnamon amount should be 1/2 tsp to 3/4 tsp only, not 2 teaspoons. I have tried changing it twice now and get email confirmation that the changes have been approved but it still says 2 tsp of cinnamon.
Top Review by The Milocat
Very good! Next time, I think I'll leave out the cinnamon completely. I wasn't crazy about that added flavor, but it wasn't bad. I cubed the chicken and put it into the rice mixture raw, since I do that with other chicken and rice bakes. The chicken was perfectly cooked at the end of 40 minutes. In fact, I'll probably cook it for less time next time I make it, as it was pretty dry.
I loved the smell of the dish while it was cooking! Less cinnamon and more curry would be my ideal dish! Thanks for posting!
- 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
Directions See How It's Made
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
- Sprinkle chicken with half the spices (except the garlic).
- 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.
- 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.
- Add the rice and stir for about 30 seconds to 1 minute, till well coated.
- Spread rice in the baking dish and place the chicken thighs over the rice.
- Gently pour in the chicken stock and cover tightly with foil.
- Bake for 40-45 minutes.