Chicken and Basmati Rice Casserole

By mschweickert

Ingredients

• 2 Tbsp Canola oil
• 6 skinless chicken thighs
• 1/2 tsp black pepper
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 2 Tbsp curry powder
• 1 Tbsp ginger, chopped
• 3 Cups chicken broth
• 1 can (15 oz) chick peas, drained and rinsed
• 1 can (14 1/2 oz) petite diced tomatoes
• 1 sweet red pepper, cored, seeded and chopped
• 1/2 tsp salt
• 1 1/2 cups basmati rice
• 1/2 cup chopped cilantro

Preparation

Step 1

Heat oven to 400 degrees.

In a large, lidded Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 tsp pepper. Cook 5 minutes per side. Remove to a plate.

Add onion to Dutch oven and cook 3 mintues over medium-high heat, stirring to loosen any browned bits from bottom of pot. Stir in garlic, curry and ginger; cook 1 minute. Stir in broth, chick peas, tomatoes, red pepper, salt and remaining 1/4 tsp pepper.

Bring to simmer and stir in rice. Arrange chicken in rice mixture. Cover and place in oven; bake at 400 for 20 minutes until liquid is absorbed and rice is tender.

Sprinkle with cilantro and serve.