Spiced Chicken with Rice

As you've likely noticed, we eat a lot of chicken in this house. It's amazing the number of ways it can be cooked and still taste different. I'm not sure it's something we'd ever get tired of. For example there's lots of different ways to make chicken with rice - as in the Spanish style Arroz con Pollo or the old Southern standard with mushroom soup, water chestnuts and almonds, but last night's version had more of a Moroccan flair going. Simple to prepare, it certainly gives a lot of flavor bang.

Speaking of "bang"  I apologize for the quality of the picture you're seeing. Last night's photography session aka dinner coincidentally occurred during the "mother" of all thunder storms so light and nerves were both an issue.  It was one of those real "kaboomers"  I mean vicious and so bad even Georgie pounded on the front door to get in.  That's in itself is something since she's an outside cat and absolutely terrified of being in the house, but last night she was more afraid of being outside than inside. As soon as the big guy opened the door, she somehow ended up in his arms and spent the better part of an hour there riding out the storm from the safety of his recliner.

About the chicken - after the flour coated skinless, boneless thighs were cooked to a lovely golden brown, they're joined in a casserole dish by basmati rice, sauteed onion and garlic, cinnamon and fresh ginger as well as toasted almonds and golden raisins. Moistened by chicken broth and smoothed with some plain yogurt, the cassreole is topped with a lid of phyllo pastry and finished in the oven - just long enough for the rice to become light and fluffy, the chicken moist and tender, the raisins plump, and the pastry crisp. In otherwords, it certainly comes together well as all great casseroles do and hits all the "yum" senses head on.

We had ours along with a crisp green salad and some of that Mango Chutney we made a while ago. Even more reason to whip up another batch PDQ, it was all darn good uhhh eats (sorry Alton)

Spiced Chicken with Rice (adapted from Real Simple via myrecipes.com)

1-1/2 pounds skinless boneless chicken thighs, cut in half

1-1/2 teaspoons salt, divided

1/2 teaspoon coarse ground black pepper

1/4 cup all purpose flour

2 tablespoons olive oil

1 medium yellow onion, sliced

3 cloves garlic, minced

3 small carrots, diced

2 tablespoons minced fresh ginger

1/2 teaspoon ground cinnamon

2-1/4 cups low sodium chicken stock

1/2 cup plain yogurt

1 cup basmati rice (uncooked)

1/2 cup golden raisins

1/2 cup toasted almonds, chopped

6 sheets of phyllo dough, thawed

2 tablespoons butter

Preheat oven to 400. Heat oil in a heavy skillet over medium high heat. Season chicken thighs with half teaspoon of salt and pepper, then dredge in all purpose flour. Brown well on all sides in hot oil. Remove to plate. Add onions, carrots and garlic to skillet and cook until onions are soft. Add ginger and cinnamon and remaining salt and cook until spices are aromatic. Add chicken stock and bring to a boil. Remove from heat and whisk in yogurt.

Spray a 9 x 12 casserole dish with cooking spray and sprinkle rice on bottom of the dish.  Arrange browned chicken pieces on top. Pour onion/sauce mixture evenly on top. Sprinkle with raisins and almonds. Coat 6 sheets of phyllo dough with melted butter and stack each on top of the other. Place on top of the casserole and tuck in edges to fit. Bake until phyllo is golden brown (25 to 30 minutes). Serves 4 to 6.   Download Spiced Chicken with Rice

Comments

[Nanan]

That is just saying cook me - COOK ME! It sounds so good! I love chicken and crave it! I do believe I have all the ingredients in the larder!!! Gonna pull them out and make that for my lunch tomorrow!!! - an individual serving - if you will!

[Nanan]

Oh - about that storm - I would have been at the biggest window, in a rocker watching the show - holding the cat for you! I love storms - we have them so frequently here in the summer!

[June]

I just had some of the leftovers for lunch and it was delish. As for the storm, I too usually love them but this one was really violent. Darn cat, if it wasn't for her I'd have been sharing that recliner with the big guy. LOL

[pam]

This sounds fantastic! I love the topping.

[June]

Pam, that little extra crunch from the phyllo was great! I'd do it all again in a heartbeat.

[Mags]

Another great looking chicken recipe June. I love the phyllo topping.

Poor Georgie! But how neat is it that she's gotten so close to you guys that she'll come in like that.

[June]

Yes, Georgie's a little monkey and now she wants nothing to do with us.

[Nanan]

OK - I admit it - I just changed 3 things - 1 - I didn't have fresh ginger - so I used ground, 2 - I used regular raisins, and I only had brown Basmati with wild rice mixed together - so that is what I used hehehe - it is in the oven right now and smells devine!
Georgie is a true cat - gotta love her!

[June]

Lea - good for you. It sounds wonderful though I have to admit the fresh ginger really makes a difference - but hey, next time. Yes you're right about Georgie, that darn snitty kitty. Ha.

[Nanan]

OK - I just have to say this is just one darn tasty winner winner chicken dinner!!!! I will make it again and try the fresh ginger - just to see - it was super easy to make! - will be passing the leftovers to my sister hehehehe!

[June]

Lea - I'm so happy you made it and that it's a HIT. Really good with the crunchy phyllo too, isn't it?