Ingredients
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4 cups chicken stock
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2 tablespoons olive oil
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8 -10 boneless skinless chicken thighs
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1 medium onion
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1/2-3/4 teaspoon ground cinnamon
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1 1/2 teaspoons ground turmeric
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons curry powder
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1/2 teaspoon cayenne pepper or 1/2 teaspoon chili powder
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3/4-1 teaspoon salt
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2 cups regular medium grain rice or 2 cups long-grain rice
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1 garlic clove (chopped, minced or crushed)
Instructions
- 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.