Indian Spiced Chicken

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Photo by John Kernick
Indian Spiced Chicken 3.1 113 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 808 calories
    • Calories 39 calories from fat
    • Fat 35 g
    • Sat Fat 12 g
    • Cholesterol 94 mg
    • Sodium 1,385 mg
    • Protein 31 g
    • Carbohydrate 96 g
    • Sugar 23 g
    • Fiber 8 g

Heat oven to 400° F.Cut each thigh in half. Season the pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.Heat the oil in a large Dutch oven or skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer to a plate.Add the onion, carrots, and garlic and cook for 1 minute. Pour in the broth and cook, stirring and scraping the bottom of the pan, for 1 minute.Add the cinnamon, ginger, and the remaining salt and pepper. Bring to a boil. Remove from heat and whisk in the yogurt. Stir in the raisins, almonds, rice, and browned chicken.Transfer to an oiled 8-by-11-inch baking dish or 2-quart casserole. If using the phyllo, butter the tops of 6 sheets, stack them on top of one another, and place on the casserole, molding to fit. If not using the phyllo, cover the casserole with foil. Bake until golden, 25 to 30 minutes.

Ingredients

  1. Check 1 1/2 pounds boneless, skinless chicken thighs
  2. Check 1 1/2 teaspoons kosher salt
  3. Check 1/2 teaspoon black pepper
  4. Check 1 tablespoon olive oil, plus more for the dish
  5. Check 1 medium yellow onion, thinly sliced
  6. Check 2 carrots, diced
  7. Check 1 clove garlic, finely chopped
  8. Check 2 1/4 cups low-sodium chicken broth
  9. Check 1/4 teaspoon ground cinnamon
  10. Check 1 tablespoon finely grated ginger
  11. Check 1/2 cup plain whole-milk yogurt
  12. Check 1/2 cup golden raisins
  13. Check 1/2 cup toasted almonds, chopped
  14. Check 1 cup basmati rice
  15. Check 6 to 12 sheets phyllo dough, thawed (optional)
  16. Check 4 tablespoons butter, melted (optional)

Directions

  1. Heat oven to 400° F.
  2. Cut each thigh in half. Season the pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  3. Heat the oil in a large Dutch oven or skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer to a plate.
  4. Add the onion, carrots, and garlic and cook for 1 minute. Pour in the broth and cook, stirring and scraping the bottom of the pan, for 1 minute.
  5. Add the cinnamon, ginger, and the remaining salt and pepper. Bring to a boil. Remove from heat and whisk in the yogurt. Stir in the raisins, almonds, rice, and browned chicken.
  6. Transfer to an oiled 8-by-11-inch baking dish or 2-quart casserole. If using the phyllo, butter the tops of 6 sheets, stack them on top of one another, and place on the casserole, molding to fit. If not using the phyllo, cover the casserole with foil. Bake until golden, 25 to 30 minutes.