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!