Categories: Chicken

Ingredients

• 3 onions, finely sliced
• 3 tablespoon butter
• 2/3 cup small diced carrots
• 3 garlic cloves, minced or crushed
• 1/2 teaspoon cumin
• 1/2 teaspoon curry powder
• salt and pepper
• 1 cup brown rice, rinsed and drained
• 2 cups chicken or vegetable broth
• 2 tablespoons finely chopped fresh parsley
• 4-6 skinless boneless chicken tights, marinated for few hours

Directions

1. For the chicken marinade I used juice and zest from 3 lemons, 1/4 cup olive oil, finely chopped rosemary, minced garlic, salt and pepper. Toss all the ingredients in a zip lock bag, add the skinless boneless chicken tights and leave in the fridge for few hours, until you’re ready to make dinner.

2. In a 10" oven-safe skillet melt butter over medium heat. Add the onions and cook until they start to soften.

3. Add the diced carrots and cook for 2-3 more minutes until the onions are softened and begin to brown.

4. Add the broth, garlic, salt and pepper, spices and rice.

5. Cook over medium heat for 15 minutes stirring occasionally.

6. Meanwhile, heat the oven at 375F.

7. Remove the skillet from the stove and arrange the chicken tights over the rice mixture.

8. Bake, uncovered, in preheated oven, for 35 minutes until the broth is absorbed and the chicken is cooked all the way through. (The chicken is cooked when it has an internal temperature of 165°F)

9. Serve immediately

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