Curried Chicken and Rice
1 hour 25 minutes
This zesty chicken with vegetables and rice comes together for a complete and satisfying curry-inspired meal.
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.