Chicken, Rice, and Spices Bake

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)
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:

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.
posted by:waqar razzaq