Moroccan Spiced Chicken and Rice Bake
Melanie
ingredients
- 6 cups cooked long or medium grain brown or white rice
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons ground paprika
- 6 chicken thighs, boneless, skinless
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 (12-ounce) can Evaporated Milk
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 2/3 cup raisins
- 3 tablespoons lemon juice
- 1/2 cup toasted, slivered almonds (optional)
directions
- 1
PREHEAT oven 375°F (190°C). Grease 13 x 9-inch baking dish.
- 2
COMBINE cumin, salt, black pepper and paprika in small bowl; sprinkle 2 teaspoons spice blend on both sides of chicken thighs.
- 3
HEAT olive oil and garlic in large skillet over medium-high heat. Place chicken in skillet; cook for 4 minutes per side or until browned.
- 4
MEANWHILE, combine cooked rice, evaporated milk, tomatoes, raisins, lemon juice and remaining spice blend in large bowl. Pour rice mixture into prepared baking dish. Place chicken thighs on top of rice mixture.
- 5
BAKE for 25 minutes or until chicken is no longer pink in center. Sprinkle with almonds before serving.
Source: Melanie
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