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Sara Quessenberry
Recipe by Real Simple March 2007

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Credit: John Kernick

Recipe Summary

prep:
30 mins
additional:
30 mins
total:
1 hr
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Rinse the chicken thighs and pat dry. Cut each thigh in half. Season the pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the oil in a large Dutch oven or skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer to a plate. Add the onion, carrots, and garlic and cook for 1 minute. Pour in the broth and cook, stirring and scraping the bottom of the pan, for 1 minute. Add the cinnamon, ginger, and the remaining salt and pepper. Bring to a boil. Remove from heat and whisk in the yogurt. Stir in the raisins, almonds, rice, and browned chicken. Transfer to an oiled 8-by-11-inch baking dish or 2-quart casserole. If using the phyllo, butter the tops of 6 sheets, stack them on top of one another, and place on the casserole, molding to fit. If not using the phyllo, cover the casserole with foil. Bake until golden, 25 to 30 minutes.

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Nutrition Facts

808 calories; calories from fat 39%; fat 35g; saturated fat 12g; cholesterol 94mg; sodium 1385mg; carbohydrates 96g; fiber 8g; sugars 23g; protein 31g.
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