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Chicken and Rice Bake with Egyptian Summer & Lemon

October 13, 2015


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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