Spiced Rice from West Africa

4 SERVINGS

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INGREDIENTS

4 chicken thighs (4× approx. 200 g)
2 medium red bell peppers (2× approx. 100 g)
2 medium yellow onions (2× approx. 75 g)
3 cloves of garlic
200 g white basmati rice, dry
1 tablespoon curry powder
1 tablespoon dried thyme
2 tablespoons olive oil
450 ml chicken broth (can be substituted with water)
Salt
Pepper

YOU WILL ALSO NEED

Aluminum foil

INSTRUCTIONS

1
Wash the chicken thighs, dry them, and cut them in half (always cut through the joint ⁠–⁠ first make a small cut in the thigh at this point, then break the joint with your hands and complete the cut). Wash the peppers, remove the seeds, and cut into thin strips. Peel the onions and chop finely. Peel the garlic and press it.
2
Now start preheating the oven to 180 °C and prepare a baking dish (23 cm × 27 cm). Pour the rice into the baking dish and add curry powder, dried thyme, chopped pepper, chopped onion, pressed garlic, 2 tablespoons of olive oil, salt, and pepper. Then pour chicken broth over the contents of the baking dish and mix. Place the cut chicken thighs on top of the mixture, season with salt and pepper.
3
Then cover the baking dish with aluminum foil or a lid, place it in the preheated oven, and bake for 40–45 minutes at 180–185 °C.
4
After the specified time, remove the foil (or lid) from the baking dish, increase the oven temperature to 210–215 °C, and bake for another 20–25 minutes until the chicken thighs are golden on the surface.
5
Then remove the baking dish from the oven, divide the rice mixture into 4 portions, and serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.