Chicken, Rice, and Spices Bake

From: Chef #1435407

On Nov 3, 2009

The rice did not cook...I had to take the chicken out and microwave the rice for 15 minutes but the rice still never got soft enough for me. My husband liked the spices but were a bit strong for me. Might try again with regular rice and no curry.

From: UmmBinat

On May 24, 2009

Really good flavourful rice but I did use a few different spices as I havent found a curry powder I like. The chicken was good too. I used brown and white meant on the bone but the white meat does get dry. I think the baking alone makes the rice better. I did use white basmati and I definitely recommend it. As other reviewers said it would be good with additional peas thrown in or maybe some okra or other vegtables. I used my own homemade chicken stock, 3 garlic cloves, cinnamon but in a lesser quantity, as well as less turmeric (I think it's just for colour) In replacement of the curry powder I used a bit of my own Baharat Aka Middle East Mixed Spices - the Real Mix and mostly Saudi Kabsa Spice Mix which gives rice such a delicious flavour. I did not add the optional cayenne or chilli powder and added salt as I saw fit. I served this with a fresh salad and Basic Nomato Sauce (Tomato Free Tomato Sauce) for a good meal. I would make this again for sure and most probably add vegetables.

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: Narshmellow

On Apr 24, 2006

This is a really nice Indian flavored dish. We all enjoyed it and I will definitely be making it again. I made changes for three reasons, the order to cook in was easier, I didn't want as much heat, and sodium and calorie levels (vegetables bulk up the rice). Other than that... What changes I made - first off I cooked the rice mixture first; I used 1 of the tablespoons of oil when I sauted the onions (I didn't use any with the chicken). I cut the salt and cayenne in half and that was the right amount of heat for us (no one added extra salt to it at the table) as well as adding a few peas and mushrooms. Putting that in the bottom of the 9x13" pan I then browned the chicken with the bone in and could just lay it on top of the rice. I also used chicken broth instead of bouillon cubes which helps with the sodium levels. Really a good dish, for us it made 8 servings (285 cal), with a salad it was an excellent meal. I'm going to try it with brown rice and see how that goes.