Mary Berg's Curried Chicken and Rice Bake

Serves 4 to 6

Ingredients:

For the chicken

½ cup yogurt

3 garlic cloves, minced

3 tablespoon finely grated ginger

2 tablespoons curry powder

½ teaspoon cayenne pepper

1 lemon

Olive oil

Salt & pepper

8 chicken thighs, bone in, skin on

For the veg and rice

1 red onion, sliced

1 bell pepper, diced

2 garlic cloves, sliced

1 tablespoon finely grated ginger

2–3 teaspoons curry powder

Pinch cinnamon, optional

1 cup long grain white rice

3 cups low-sodium chicken broth

¼ cup golden raisins, optional

¼ cup chopped cilantro or mint

Plain yogurt, mango chutney, or green chili chutney, for serving

Directions:

1. In a large bowl, whisk together the yogurt, garlic, ginger, curry powder, and cayenne pepper. Add the juice of half of the lemon along with 3 tablespoons of oil and season to taste with salt and pepper. Add in the chicken and set aside at room temperature for 20 minutes or in the fridge for up to 1 day.
2. Heat your oven to 350ºF and place a large cast iron skillet or oven-safe high-sided sauté pan over medium-high heat.
3. Add a little oil to the pan, remove the chicken from the marinade, and sear the top of the chicken thighs for 3 to 4 minutes or until golden brown then set aside.
4. For the veg and rice, turn the heat under the pan down to medium, add another splash of oil along with the onion and bell pepper. Cook for about 1 to 2 minutes to lightly soften and release any stuck-on bits from the pan. Add in the sliced garlic, ginger, and spices along with the rice.
5. Remove the pan from the heat and pour in the broth. Place the chicken on top, seared side up, and cover the pan with a tight-fitting lid or aluminum foil. Transfer to the oven and cook covered, for 45 minutes. Remove the lid and continue to cook for 15 to 20 minutes or until the chicken is cooked through, the rice and vegetables are tender, and the broth has been absorbed.
6. Serve scattered with raisins, if using, cilantro or mint, and yogurt and/or chutney, and the remaining half of the lemon cut into wedges.