Dinner
Turmeric Rice and Chicken
| Total time:
| Prep:
| Cook:
| Servings:
|
| 50 min |
10 min |
40 min |
6 |
Dietary Restrictions
Dairy-freeGluten-freeEgg-freePeanut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
6
chicken thighs
-
2
Tablespoon
olive oil
-
1
Teaspoon
paprika
-
1
Teaspoon
cumin
-
1
Teaspoon
ground turmeric
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
pepper
-
3
yellow bell pepper
-
2
Cup
long grain white rice
-
1
Teaspoon
olive oil
-
1/2
Cup
slivered blanched almonds
-
1
onion
-
1
Tablespoon
ground turmeric
-
3 1/2
Cup
chicken broth
-
1/4
Cup
parsley
-
1
Teaspoon
curry powder
Directions
-
Pre-heat the oven to 400 degrees F. / 204 degrees C.
-
Place the chicken thighs in a baking dish. Season with olive oil, paprika, cumin, turmeric, curry powder, salt, and pepper. Spread the bell peppers around the chicken thighs. Mix chicken, spices, and bell peppers with clean hands to combine ensuring chicken and peppers are covered in spices.
-
Bake uncovered for 40 minutes, basting the chicken half way through.
-
While the chicken is cooking, prepare the turmeric rice. Rinse the rice until water runs clear. Drain and set aside.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 659 kcal |
| Fat
| 22 g |
| Carbohydrates
| 65 g |
| Protein
| 50 g |
| Fiber
| 5 g |
| Sugar
| 4 g |
| Sodium
| 489 mg |
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