Spiced Chicken Thighs with Garlicky Rice

Spiced Chicken Thighs with Garlicky Rice Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
High-flavored seasonings coat this easy, 40-minute meal of Spiced Chicken Thighs with Garlicky Rice. Serve with Raspberry and Blue Cheese Salad.

Yield:

Serves 4 (serving size: 2 thighs and about 2/3 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 406
Fat 8.9 g
Satfat 3.3 g
Monofat 2.7 g
Polyfat 1.4 g
Protein 29.7 g
Carbohydrate 53.8 g
Fiber 1.8 g
Cholesterol 139 mg
Iron 3 mg
Sodium 635 mg
Calcium 31 mg

Ingredients

1 tablespoon butter
1 tablespoon minced fresh garlic
1 cup uncooked basmati rice
1 1/2 cups water
3/4 teaspoon salt, divided
3 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
2 tablespoons brown sugar
2 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
8 bone-in chicken thighs (about 2 1/2 pounds), skinned
Cooking spray

Preparation

1. Melt butter in a saucepan over medium-high heat. Add garlic; sauté 1 minute. Add rice; cook 30 seconds, stirring constantly. Add 1 1/2 cups water and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until rice is tender and liquid is absorbed; let stand 5 minutes. Fluff rice. Stir in parsley and black pepper.

2. Preheat broiler to high.

3. Combine sugar and next 5 ingredients; stir in remaining 3/8 teaspoon salt. Sprinkle half of spice mixture over chicken. Place chicken on a foil-lined jelly-roll pan coated with cooking spray. Broil 6 minutes. Turn chicken over; sprinkle with remaining spice mixture, and broil 6 minutes or until done. Remove chicken; reserve pan drippings. Let chicken stand 5 minutes. Spoon drippings over chicken; serve with rice.

Kimberly Holland,

Cooking Light

July 2013
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