Spicy Turmeric Chicken and Rice Casserole

A vibrant and nourishing casserole that combines the wholesome goodness of chicken and rice with the bold flavors of turmeric and spices, perfect for weeknight comfort meals.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1.5 lbs chicken thighs

2 cups basmati rice

3 cups chicken broth

1 cup diced tomatoes

1 cup coconut milk

1 large onion, chopped

3 cloves garlic, minced

1 tbsp turmeric powder

1 tsp cumin seeds

1 tsp red chili flakes

Salt to taste

2 tbsp olive oil

1/2 cup fresh cilantro, chopped

1 lime, juiced

Instructions

1. Preheat oven to 375°F.

2. Heat olive oil in a large skillet over medium heat and add cumin seeds until they start to sizzle.

3. Add chopped onion and minced garlic, sauté until translucent.

4. Stir in turmeric powder, red chili flakes, and diced tomatoes, cook for 2 minutes.

5. Add chicken thighs, sear on both sides for 5 minutes.

6. Stir in rice, chicken broth, and coconut milk, mix well.

7. Bring to a simmer, then transfer to a casserole dish.

8. Cover with foil and bake in preheated oven for 35-40 minutes or until rice is tender and chicken is cooked through.

9. Remove from oven, add lime juice and fresh cilantro before serving.

Storage

Allow to cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.