• Heat oven to 400° F.

  • In a large, lidded Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the pepper. Cook 5 minutes per side. Remove to a plate.

  • Add onion to Dutch oven and cook 3 minutes over medium-high heat, stirring to loosen any browned bits from bottom of pot. Stir in garlic, curry and ginger; cook 1 minute. Stir in broth, chick peas, tomatoes, red pepper, salt and remaining 1/4 teaspoon pepper.

  • Bring to a simmer and stir in rice. Arrange chicken in rice mixture. Cover and place in oven; bake at 400° F for 20 minutes until liquid is absorbed and rice is tender.

  • Sprinkle with cilantro and serve.

Nutrition Facts

485 calories; 16 g total fat; 86 mg cholesterol; 793 mg sodium. 51 g carbohydrates; 32 g protein;