Indian Spiced Chicken

Indian Spiced Chicken
John Kernick
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preparation
30
minutes
cooking
60
minutes
Serves 4

Ingredients

1 1/2
pounds
boneless, skinless chicken thighs
1 1/2
teaspoons
kosher salt
1/2
teaspoon
black pepper
1
tablespoon
olive oil, plus more for the dish
1
medium yellow onion, thinly sliced
2
carrots, diced
1
clove garlic, finely chopped
2 1/4
cups
low-sodium chicken broth
1/4
teaspoon
ground cinnamon
1
tablespoon
finely grated ginger
1/2
cup
plain whole-milk yogurt
1/2
cup
golden raisins
1/2
cup
toasted almonds, chopped
1
cup
basmati rice
6
to 12 sheets phyllo dough, thawed (optional)
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.
Sara Quessenberry
February 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Fat 35 g
  • Sat Fat 12 g
  • Cholesterol 94 mg
  • Sodium 1,385 mg
  • Carbohydrate 96 g
  • Fiber 8 g
  • Sugar 23 g
  • Protein 31 g
What does this mean? See Nutrition 101.

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