Description
This delicious baked chicken thighs recipe comes with a flavorful basmati rice, infused with spices and topped with corn.
Ingredients
Scale
- 1 spray cooking spray
- 1–1/2 cups uncooked basmati rice
- 1–1/2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon yellow curry powder
- 1/2 teaspoon paprika
- 2 teaspoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 bay leaf (optional)
- 2 teaspoons minced garlic
- 2 teaspoons ginger paste
- 1/3 cup raisins (or currants or golden raisins)
- 2–3/4 cups chicken stock (or broth)
- to taste salt and pepper
- 8 tablespoons unsalted butter
- 2 cups frozen corn
Instructions
- Preheat oven to 400°F. Generously spray a ceramic or glass (not metal) 9×13-inch pan with cooking spray.
- Cut butter into 8 slices (1 tablespoon each) and set aside.
- Add everything except butter and corn into the pan. Season to taste with salt and pepper (I add 1-1/4 tsp salt and 1/2 tsp pepper). Stir with a wooden spoon until ingredients are incorporated and spread in one even layer, making sure rice is covered by the liquid.
- Evenly top with cut pieces of butter. Cover tightly with foil. Bake for 40 minutes.
- Remove foil (save foil—just set aside for now) and bake for 15 more minutes.
- Remove from oven. Don’t stir the rice. Top with the foil again and let stand at room temperature for 10 minutes. This is important to avoid mushy rice!
- After 10 minutes, remove bay leaf and add frozen corn. Gently mix everything together and lightly fluff rice with a fork.
- Taste and add more salt/pepper if needed. Enjoy!
Notes
- Note 1: Use quality basmati for the best texture.
- Note 2: Adjust yellow curry powder based on heat preference.
- Note 3: Fresh garlic and ginger yield better flavor.
- Note 4: Chicken stock is preferred for added flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg