A flavorful and aromatic baked dish combining tender chicken thighs with spiced rice, perfect for a hearty meal.
Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
Preheating ensures even cooking from the start.
Heat the olive oil in a large skillet over medium-high heat.
Use a high-quality skillet to prevent sticking.
Season the chicken thighs with half of the spices (cinnamon, turmeric, cumin, curry powder, cayenne pepper, chili powder, and salt).
Rub the spices evenly for consistent flavor.
Sear the chicken thighs in the skillet until browned on both sides, then remove and set aside.
Browning the chicken locks in the juices.
In the same skillet, sauté the onions until translucent, then add the garlic and remaining spices and cook for another minute.
Stir constantly to avoid burning the spices.
Add the rice to the skillet and stir to coat it with the spice mixture.
Coating the rice in spices enhances its flavor.
Transfer the rice mixture to the baking dish and arrange the chicken thighs on top.
Ensure the chicken is evenly spaced for uniform cooking.
Pour the chicken stock over the rice and chicken, then cover the dish tightly with foil.
Sealing with foil traps steam for tender rice.
Bake in the preheated oven for 40-45 minutes, until the rice is cooked and the chicken is tender.
Check the rice for doneness before removing from the oven.
Let the dish rest for 5 minutes before serving. Enjoy your flavorful spiced chicken and rice casserole!
Resting allows the flavors to meld together.
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