Curried Chicken and Rice

Name: Curried Chicken and Rice
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 cup basmati rice, rinsed; 1 cup zucchini or yellow squash, diced; 1 medium yellow onion, diced; 2 roma tomatoes, diced; 3 Tbsp harissa spice blend; Zest from one lemon; 3 Tbsp Rumi Afghan Curry Braise; Pinch of Rumi Saffron; 2 cups chicken broth; 2 pounds bone-in chicken thighs and drumsticks; Olive oil; Salt

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

1 hour 25 minutes

This zesty chicken with vegetables and rice comes together for a complete and satisfying curry-inspired meal.

Author:

Rumi Spice

Ingredients

1 cup basmati rice, rinsed
1 cup zucchini or yellow squash, diced
1 medium yellow onion, diced
2 roma tomatoes, diced
3 Tbsp harissa spice blend
Zest from one lemon
3 Tbsp Rumi Afghan Curry Braise
Pinch of Rumi Saffron
2 cups chicken broth
2 pounds bone-in chicken thighs and drumsticks
Olive oil
Salt

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Directions

Saute tomatoes in olive oil. Season with salt.
Mix basmati rice with zucchini and/or yellow squash, yellow onion, tomatoes, harissa, lemon zest, salt and 1 Tbsp olive oil in a medium baking dish.
Steep saffron in chicken broth over medium heat for 10 minutes. Then add to rice mixture and stir to combine.
Top with chicken seasoned with salt and Rumi Afghan Curry Braise.
Bake (covered) at 350F for about an hour (or until rice has absorbed all of the liquids, and then bake uncovered at 400F until golden brown.