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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (680g) Recipe makes 3 servings |
||
| Calories 901 | ||
| Calories from Fat 217 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.2g | 37% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 12.2g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.2g | ||
| Cholesterol 162mg | 54% | |
| Sodium 1210mg | 50% | |
| Potassium 1162mg | 33% | |
| Total Carbohydrate 113.6g | 37% | |
| Dietary Fiber 6.3g | 25% | |
| Sugars 7.8g | ||
| Protein 54.9g | 109% | |
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Ingredients
- 4 cups chicken stock
- 2 tablespoons olive oil
- 8-10 boneless skinless chicken thighs
- 1 medium onion
- 1 garlic clove (chopped, minced or crushed)
- 2 teaspoons 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 chili powder (optional)
- 3/4-1 teaspoon salt
- 2 cups basmati rice, rinsed and drained or regular medium grain rice or long-grain rice
Directions
1
Preheat oven to 375°F and grease a 9x13-inch baking dish.2
Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.3
Sprinkle chicken with half the spices (except the garlic).4
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.5
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.6
Add the rice and stir for about 30 seconds to 1 minute, till well coated.7
Spread rice in the baking dish and place the chicken thighs over the rice.8
Gently pour in the chicken stock and cover tightly with foil.9
Bake for 40-45 minutes.
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- Course > Main Dish
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > S.W. (Middle Eastern)
- Cuisine > Asian > Southern > Indian
- Cuisine > Asian > Southern > Pakistani
- Preparation > Time to Make > < 60 mins
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: KPD
On Jul 9, 2008
outstanding! we loved this! this is going into my month rotation...shoot, maybe even weekly! i doubled the curry amount, added carrots, celery, tons of garlic, serrano peppers, used chicken breasts that i diced up, used chinese 5 spice instead of cinnamon (and only used 1/4 t since we only like heat!). since i live at super altitude, i used 2 cups instant rice and 2 cups broth (had i used long grain or basmati it would have taken 2 hours!!). anyway, it was loved by everyone tonight and requested to be made often! thanks so much!!!
From: JustJanS
On Jan 7, 2006
5 stars for the inspiration and apologies for all the adaptations
This was wonderful, simple and tasty and definately on my make again soon list.
I made a half recipe (chicken, rice, salt and stock powder) but left the spices as the original recipe stated. A half recipe made 2 huge serves for 2 huge eaters!
I didn't want whole pieces of chicken, so I cut it up, also diced the onion. I threw in some ginger, and as we are not too fussed on cinnamon, reduced that and added some corinder to make up the difference. I used red chilli powder and the heat was just right for us. I also threw in some peas and slivered almonds.
I'm submitting a photo, but feel free to replace it if you wish 
From: In_A_Frenzy
On Sep 24, 2005
This is such an easy and delicious dish! The second time I made it I added an extra cup of rice and two extra cups of chicken stock, plus one cup of cooked peas because the first time I found there was alot of chicken but not an equal quantity of rice(which my husband loved!) This will be a regular at my house! Thanks for the great recipe!
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