Chicken, Rice, and Spices Bake

                  

Ingredients:

• 4 cups chicken stock
• 2 tablespoons olive oil
• 8 -10 boneless skinless chicken thighs
• 1 medium onion
• 1 garlic clove (chopped, minced or crushed)
• 1/2-3/4 teaspoon ground cinnamon
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon cayenne pepper (optional) or 1/2teaspoon chili powder (optional)
• 3/4-1 teaspoon salt
• 2 cups basmati rice, rinsed and drained or 2 cupsregular medium grain rice or 2 cups long-grain rice

Directions:

1. 1
   Preheat oven to 375°F and grease a 9x13-inch baking dish.
2. 2
   Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
3. 3
   Sprinkle chicken with half the spices (except the garlic).
4. 4
   Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
5. 5
   In that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
6. 6
   Add the rice and stir for about 30 seconds to 1 minute, till well coated.
7. 7
   Spread rice in the baking dish and place the chicken thighs over the rice.
8. 8
   Gently pour in the chicken stock and cover tightly with foil.
9. 9
   Bake for 40-45 minutes.