Chicken and Rice Bake with Egyptian Summer & Lemon
A super easy chicken and rice bake! A great fall dinner.
- 6-8 chicken thighs
- 2-3 tbsp Big Cove Foods Egyptian Summer Spice Blend
- salt and pepper
- Olive Oil
- 1 Onion, finely chopped
- Ginger, thumb size, peeled and chopped
- 1 Bay Leaf
- 2 Cups Basmati rice
- 1 lemon zested
- 1 1/2 cups Chicken Broth
- 1 1/2 cups coconut Milk Preheat Oven to 400 In a large bowl, season the chicken with the Egyptian summer.
In a large, deep, oven proof skillet, heat a couple tbsp of the oil over medium high heat.
Add the chicken and cook for a few minutes each side to give the skin a nice crisp. Remove the chicken and set it aside for now.
Add a bit more oil to the pan and, still over medium high heat, add the onion, ginger and bay leaf. Cook for 4-5 minutes until the onions are soft.
Now add the rice, some salt and pepper, and toss for just a couple minutes until the rice is nicely coated in the oil.
Stir in the lemon zest and add the chicken broth and coconut milk and bring to a simmer.
Place the chicken snuggly in the rice and throw in the oven, uncovered, for about 30-40 minutes. Until the rice is tender and chicken is fully cooked.
Plate some rice and top with chicken – serve with a yummy green!
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