I rarely make casseroles, but when I do, I like them to be something more interesting than noodles, cream of mushroom, chicken and cheese. Believe it or not, these one dish wonders can be as versatile as you want them to be, and today I want it to be Indian-inspired. I took it upon myself to work off of the flavors I used in my Indian-Spiced Chips that I loved so much. It turned out to be a good idea because these flavors compliment poultry so well. The lemon brightens up the warm spices and the addition of garlic was a no brainer; next time I think I will roast the garlic first to give it more depth.
Just a note that I only added parsley to liven up the colors for my photo. There’s no need to include it in your dish, but if you think it looks too blah, I would recommend green onions.
I hope you enjoy my recipe for Lemon and Indian-Spiced Chicken Rice Casserole!
Ingredients
- 3 1/2 lbs fryer chicken, sectioned
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp cayenne powder
- 1/2 tsp garlic powder
- 1 lemon, juice and zest
- 2 cups jasmine rice
- 2 1/2 cups water
- 1 small onion, diced
- 2 tbsp vegetable oil
- 1/2 cup white wine
Instructions
- Preheat the oven to 375 degrees F.
- In a bowl, marinade the chicken in salt, turmeric, curry powder, cayenne powder, garlic powder and lemon juice for a minimum of 30 minutes.
- Meanwhile, mix the lemon zest, rice, water and onion together in a 9"x13" baking dish; set aside.
- Add the oil to a nonstick pan and heat to medium-high heat. Sear the dark meat in the pan on both sides. Turn off the stovetop, remove the pan from the heat and transfer the seared chicken to the baking dish. Cover the dish with foil and bake in the oven for 25 minutes.
- After 20 minutes of baking, turn back on the stovetop and heat the same pan to medium-high heat. Add the white meat to the pan and sear on both sides. Remove the baking dish from the oven and add the white meat. Deglaze the pan with white wine and pour this into the baking dish. Cover the dish with foil and bake in the oven for an additional 35 minutes or until the juices of the chicken run clear.
This looks delicious!!!