• 5 Ratings
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Ingredients

Directions

  • Heat oven to 400° F.

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  • 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;

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0