Baked Chicken and Roasted Vegetables with Jasmine Rice

Yield: 6 servings

 

Roasted Vegetables

1 eggplant, peeled, chopped, salted and rinsed

2 large carrots, peeled and diced

1 tablespoon Olive Oil

Spice mixture

1 teaspoon coriander

1/2 teaspoon cumin

2 teaspoons turmeric

1 teaspoon paprika

2 teaspoons dried oregano

1 teaspoon kosher salt

1 teaspoon black pepper

Chicken

2 chicken thighs

1/2 lime, juiced

Olive oil

Rice

1 bell pepper (any color), cored and sliced

1 medium onion, chopped

2 garlic cloves, minced

1 large tomato, deseeded and chopped

1 cup chicken broth

1 teaspoon turmeric

1/2 teaspoon cumin

1 teaspoon sweet paprika

1 teaspoon Kosher Salt

1/4 teaspoon black pepper

1 1/2 cups Jasmine Rice, uncooked

Parsley, for garnish

 

1. Preheat your oven to 350°F.

2. Onto a parchment lined oven proof sheet, add eggplant and carrots. Drizzle with olive oil, salt and pepper. Bake at 375F for 30 minutes or until fork tender. Remove from oven and reserve.

3. In a small bowl, combine the spices. Place in a zip lock bad. Pat chicken dry, then add to bag and coat chicken with spices. Add lime juice and let marinate for a few minutes.

4. In a Dutch oven or a large oven-safe pot over medium-high, heat 1 tablespoon olive oil. Add chicken and brown on both sides. Transfer chicken to plate and reserve.

5. In same pot, add bell pepper, onions and garlic and sauté until onion is translucent.

6. Add tomato, broth, turmeric, cumin, paprika, kosher salt and pepper. Add rice and stir to combine. Bring to a boil and then lower heat to a simmer.

7. Add chicken into rice mixture. Cover and bake for 40-45 minutes or until rice is fully cooked and the chicken measures 165F on a meat thermometer. Uncover and let brown for another 10 minutes.  Remove from oven and serve.
    

Expandthetable suggestions

Lamb: Use lamb stew cubes instead of chicken and follow recipe.

Add other veggies to roast, such as zucchini, butternut or acorn squash, Brussels Sprouts, cauliflower, parsnips or turnips.

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